|250 ml||almond milk|
|25 ml||maple syrup|
|60 ml||olive oil (divided)|
|40 g||dried apricot|
|4 tsp||honey (divided)|
|pistachios for serving|
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.
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.
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.
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.
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.