Baked walnut apples

Baked walnut apples

By
From
Under the Walnut Tree
Serves
4
Photographer
Fanny Bergenström

During the apple season, old-fashioned baked apples are a homely Sunday dinner dessert. Always appreciated, particularly if served with pouring custard, ice cream, or crème fraîche sweetened with a touch of sifted icing sugar.

Ingredients

Quantity Ingredient
50g walnuts, almonds, hazelnuts or pecans
2 tablespoons butter, at room temperature, plus a little extra for topping
2 tablespoons honey or brown sugar
4 large or 8 small apples

Method

  1. Preheat the oven to 225°C. Roughly chop the nuts. Cream the butter with the honey or sugar, then add the nuts. Set aside.
  2. Rinse and core the apples with an apple corer. If you wish, use a potato peeler to remove a thin ribbon of peel all the way around the middle of each apple (as a ‘waist’), to prevent the fruit from splitting in the oven.
  3. Arrange the apples snugly – holes up – in a lightly greased ovenproof dish. Fill the holes with the butter and nut mixture. Put a small knob of extra butter on top of each apple.
  4. Place the dish in the middle of the oven and bake for 15-20 minutes, or until the apples are tender.
Tags:
Under the Walnut Tree
Fanny
Anna
Bergenström
Bergenstrom
SBS
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