Stuffed baked apples and almond-ginger cream

Name: Stuffed baked apples and almond-ginger cream
Prep time: 1800 s
Cook time: 1320 s
Total time: 3120 s
Yield: 4 Servings
Ingredients: 4 apples; 250 ml almond milk; 30 g ginger; 1½ tbsp starch; 25 ml maple syrup; 35 g pistachios; 30 g almonds; 60 ml olive oil (divided); 40 g dried apricot; 45 ml amaretto; 4 tsp honey (divided); salt; pistachios for serving

Based on 6 ratings

Difficulty

Easy 👌

min.

Preparation

min.

Baking

min.

Resting

Ingredients

Servings:-4+

4	apples
250 ml	almond milk
30 g	ginger
1½ tbsp	starch
25 ml	maple syrup
35 g	pistachios
30 g	almonds
60 ml	olive oil (divided)
40 g	dried apricot
45 ml	amaretto
4 tsp	honey (divided)
	salt
	pistachios for serving

Metric

Imperial

How-To Videos

Utensils

oven with microwave function
plastic wrap
bowl
fine grater
whisk
baking sheet
apple corer
cutting board
knife
paper towel
food processor
pastry brush
microwave proof baking dish
small bowl

Nutrition per serving

Cal
577

Protein
5g

Fat
39g

Carb
46g

Step 1/6

Peel and grate ginger. Place in a bowl along with the almond milk, cornstarch, and maple syrup and stir to combine. Transfer to an oven with microwave function and cook for 4 min. at 600W, whisking every 30 sec. Cover with plastic wrap and set aside.

30 g ginger
250 ml almond milk
1½ tbsp starch
25 ml maple syrup

oven with microwave function
plastic wrap
bowl
fine grater
whisk

Peel and grate ginger. Place in a bowl along with the almond milk, cornstarch, and maple syrup and stir to combine. Transfer to an oven with microwave function and cook for 4 min. at 600W, whisking every 30 sec. Cover with plastic wrap and set aside.

Step 2/6

Toss pistachios, almonds, part of the olive oil, and salt in a bowl. Spread on a baking sheet and bake for 12 min. at 200°C, 180W, or until nuts are golden. Remove and let cool.

35 g pistachios
30 g almonds
10 ml olive oil
salt

baking sheet
bowl

Toss pistachios, almonds, part of the olive oil, and salt in a bowl. Spread on a baking sheet and bake for 12 min. at 200°C, 180W, or until nuts are golden. Remove and let cool.

Step 3/6

In the meanwhile, rinse the apples under cold water and pat dry. Cut off the top. Carefully core the apples, leaving them whole and making sure that the cavity is around 2-cm/ 0.8-in. diameter.

4 apples

apple corer
cutting board
knife
paper towel

In the meanwhile, rinse the apples under cold water and pat dry. Cut off the top. Carefully core the apples, leaving them whole and making sure that the cavity is around 2-cm/ 0.8-in. diameter.

Step 4/6

In a food processor, process the toasted nuts together with some more olive oil, dried apricots, amaretto, and half of the honey, until nuts are ground and mixture forms a coarse paste.

40 ml olive oil
40 g dried apricots
45 ml amaretto
2 tsp honey

food processor

In a food processor, process the toasted nuts together with some more olive oil, dried apricots, amaretto, and half of the honey, until nuts are ground and mixture forms a coarse paste.

Step 5/6

In a small bowl, combine the remaining olive oil and honey. Transfer cored apples to a microwave proof baking dish. Brush the apples with oil-honey mixture and bake for 10 min. at 190°C, 360W.

10 ml olive oil
2 tsp honey

pastry brush
oven with microwave function
microwave proof baking dish
small bowl

In a small bowl, combine the remaining olive oil and honey. Transfer cored apples to a microwave proof baking dish. Brush the apples with oil-honey mixture and bake for 10 min. at 190°C, 360W.