![]() ![]() I keep it easy by throwing everything into a food processor and pulsing the mixture until it forms a rough paste. You don't want them toppling over during the roasting process and spilling all the scrumptious filling and juices.įor me, the ideal filling for honey-roasted apples is a simple blend of finely chopped walnuts, salted butter, dark honey, and a sprinkling of cinnamon. If your apples are quite knobbly and wobbly on the bottom, use a paring knife to give them a quick trim so they sit firmly in your baking pan. You could also use a knife, but a corer provides a clean cut that makes stuffing a breeze. Once they're clean, use an apple corer to create a hole right down the middle of each apple. You could also try Fuji, Pink Lady, or the ever-reliable Granny Smith.īe sure to use non-waxed apples for this dish, and scrub the peels well just in case they've been fondled by grubby hands in the grocery store. I love their glossy red peels that stand up well to roasting and look so pretty nestled in folds of parchment paper. I have yet to find an apple that doesn't respond well to being stuffed with nutty, buttery goodness then roasted, but for this batch, I chose tartly sweet Galas. They're also incredibly healthy, so you can indulge without a hint of guilt unless, of course, you accompany them with big scoops of vanilla ice cream or lashings of fresh cream.Īlthough this decadent combination is highly recommended, it is not vital, and honey roasted apples stuffed with a luscious nutty filling are delightful all on their own. They truly are a magical concoction that fills the whole house with delectable wafts of apple, cinnamon, nuts, and honey while they bake. Honey-roasted apples sound like something out of a beloved children's book, a dessert that's best eaten at an old wooden table next to a crackling wood stove. ![]()
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