Although baked apples are perhaps considered a nursery food, by combining them with dessert wine, figs and roasted hazelnuts I have transformed them into a more adult pudding. They are easy to prepare and the individual portions make them straightforward for serving.
Take care when choosing the apples so that they are perfect in shape and do not have any blemishes. If they do not stand up, you can slice a very thin layer off the base.
Preparation Time: 25 minutes; Cooking Time: 45 minutes; Serves: 8
8 large apples -like Granny Smiths
1 cup dried figs − stems removed and thinly sliced
1 cup Muscat or other sweet wine or Kiddush wine
Zest and juice of 1 orange
¼ cup whole hazelnuts − skinned
½ teaspoon freshly grated nutmeg
½ teaspoon ground cinnamon
Pinch of ground cardamom
2 slices brown bread crumbs
1 ½ cups thick yogurt (use non-dairy soy yogurt for a pareve meal)
1-tablespoon ground cinnamon
11.Combine the yogurt and honey.
To serve the stylish way: Dust the plate with cinnamon. Serve hot with a spoonful of yogurt and honey mixture on top.
About the Author:
If you don't see your comment after publishing it, refresh the page.
Our comments section is intended for meaningful responses and debates in a civilized manner. We ask that you respect the fact that we are a religious Jewish website and avoid inappropriate language at all cost.
If you promote any foreign religions, gods or messiahs, lies about Israel, anti-Semitism, or advocate violence (except against terrorists), your permission to comment may be revoked.