Baked Apples With Honey and Apricot
- Total Time
- 1 hour 10 minutes
- Rating
- Notes
- Read community notes
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Ingredients
Yield:6 servings
- 6baking apples, such as Winesap, Braeburn, Gala or Fuji
- 4tablespoons unsalted butter
- ½cup diced dried apricots
- ½cup golden raisins
- ½cup honey
- 6teaspoons apricot jam, plus more for optional glazing
- ½cup white wine or apple juice
- ½cup toasted flaked almonds, for garnish (optional)
- Crème fraîche, for serving
Ingredient Substitution Guide
Nutritional analysis per serving (6 servings)
452 calories; 15 grams fat; 6 grams saturated fat; 0 grams trans fat; 6 grams monounsaturated fat; 2 grams polyunsaturated fat; 77 grams carbohydrates; 7 grams dietary fiber; 64 grams sugars; 4 grams protein; 13 milligrams sodium
Note: The information shown is Edamam’s estimate based on available ingredients and preparation. It should not be considered a substitute for a professional nutritionist’s advice.
Powered byPreparation
- Step 1
Heat the oven to 375 degrees. Peel apples and remove core with a small spoon or melon baller. Melt 2 tablespoons butter in a large skillet over medium heat. Brown apples on all sides, then place them in a baking dish just large enough to hold them.
- Step 2
Spoon an equal amount of diced apricots and raisins into the cavity of each apple. Add 1 teaspoon honey, 1 teaspoon apricot jam and 1 teaspoon butter to each apple. Drizzle remaining honey evenly over apples. Pour wine or apple juice into the bottom of the dish.
- Step 3
Bake uncovered until the apples are golden and easily pierced with a fork, about 45 minutes. Every 10 minutes or so, baste apples with pan juices.
- Step 4
Pour remaining juices into a small saucepan, and simmer over medium heat until it reduces, about 7 minutes. Spoon reduced juices over apples. If desired, paint apples with a little warmed apricot jam. Serve warm or at room temperature. Just before serving, sprinkle apples with toasted flaked almonds, if using. Give each apple a dollop of crème fraîche.
Private Notes
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Cooking Notes
Maeve
You leave intact. That's why he's recommending a spoon or melon baller rather than a knife to remove the core.
Valarie K.
Do you recommend coring the apples all the way through or do you leave the bottom intact?
Maeve
I've made 'humble' baked apples in the past, but there is nothing humble about this! You could find cake, pie, ice cream, and other sweets that have fewer carbs than this recipe. Try butter and cinnamon (or other warm spice) and a sprinking of walnuts if you like. Add a little no-fat plain yogurt if you like.
eliza stone
…and you usually peel only 2/3 way to bottom, as skin on base helps apple keep it's shape and also looks attractive!
David S.
No fat yogurt? It’s just a single apple drenched in honey butter and dried fruit Come on, live a little!
Clover88
TBH, I made a number of substitutions but overall the recipe gave me guidance. Delicious, simple dessert to counteract the holiday excess!
Karen B
The only difficulty I had with this recipe was finding a baking dish of the right size. I thought I had a surplus of baking dishes, but they were either too large or too small. I would certainly appreciate some clues as to what worked for others. I feel like Goldilocks and the three bears, but I can’t find Baby Bear’s possessions.
Karen B
I’m wondering about putting each apple into a muffin cup.. i know there might be some drawbacks, but there’s something I like about the idea. Will report on success/failure.
dimmerswitch
Lovely dessert. Easy for any day. Special enough for serving guests. See my earlier note for 'how to' simple coring apples for this using parking knife and grapefruit spoon. Cook's note recipe instructions: *I prefer to core before peeling the apple. Easier to handle. *Bake time for tender doneness was a little over an hour, not 45 minutes. Also see Dorie Greenspan's baked apple recipe this site. Not as lovely elegant as this one but also delightfully tasty.
dimmerswitch
A lovely dessert! Easy for any day. Special enough for "company's coming". Having trouble coring apples? Simple to do. Cut a little off the top to make it flat. Using a very sharp paring knife work blade in all around the core. Pop out as much as you can with tip of knife. Continue to work with the knife to carve out more. Then use a serrated spoon, aka grapefruit spoon, to excavate remainder of core & seeds & to carve out as much apple as you want to remove to make room for filling.
eliza stone
…and you usually peel only 2/3 way to bottom, as skin on base helps apple keep it's shape and also looks attractive!
Mike K.
I always thought that Rome was the best cooking apple. You can use an apple corer to take the pits out but leave the bottom in to hold the ingredients in the core. I leave the skin on. Its very tasty cooked. Just cut a the skin horizontally around the apple, so that the cooked apple can expand. If you want to keep it simple you can leave the core in and eat around the core just as you do with fresh apples. You don’t need crème fraîche, heavy or light cream will do. Heavy cream is the tastiest.
Susan B.
I used Rome also. It is hard to find these days. Never peeled an apple before for baking but followed the directions with peeling and slightly browning. Found it much easier to eat without the skin. Ditto on heavy cream.
Maggie
I skipped the raisins and increased the apricots; yum!
Elisa
Just a thought as the calorie (think sugar) count may be an issue for some lovers of baked apples: replace wine or apple juice with diet black cherry or diet Mountain Dew soda; skip the butter browning and definitely reduce the suggested amounts of both apricot jam and honey (and we’re beekeepers!). This was my diabetic father’s favorite treat and it gives me great pleasure to share our family’s version of this wonderful dessert!
Quail Ridge Ranch
Where did I go wrong? I’m actually doing six apples and six apples all cord. I’m going through to the bottom, I didn’t see any reference to keep the bottom intact, I’ve only used 1/3 of a cup a whole cup of diced apricots and raisins.
Maeve
I've made 'humble' baked apples in the past, but there is nothing humble about this! You could find cake, pie, ice cream, and other sweets that have fewer carbs than this recipe. Try butter and cinnamon (or other warm spice) and a sprinking of walnuts if you like. Add a little no-fat plain yogurt if you like.
David S.
No fat yogurt? It’s just a single apple drenched in honey butter and dried fruit Come on, live a little!
Valarie K.
Do you recommend coring the apples all the way through or do you leave the bottom intact?
Maeve
You leave intact. That's why he's recommending a spoon or melon baller rather than a knife to remove the core.
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