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Stuffed baked apples and almond-ginger cream

Stuffed baked apples and almond-ginger cream

Based on 7 ratings
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Difficulty
Easy 👌
Preparation
30 min
Baking
22 min
Resting
0 min

Ingredients

2Servings
2
apples
125 ml
almond milk
15 g
ginger
¾ tbsp
starch
12½ ml
maple syrup
17½ g
pistachios
15 g
almonds
30 ml
olive oil (divided)
20 g
dried apricot
22½ ml
amaretto
2 tsp
honey (divided)
salt
pistachios for serving
MetricImperial

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

How-To Videos

See all
how-to-chop-nuts

How to chop nuts

how-to-peel-ginger

How to peel ginger

Nutrition per serving

Cal577
Fat39 g
Protein5 g
Carb46 g
  • 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.
    • 15 g ginger
    • 125 ml almond milk
    • ¾ tbsp starch
    • 12½ 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.
    • 17½ g pistachios
    • 15 g almonds
    • 5 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.
    • 2 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.
    • 20 ml olive oil
    • 20 g dried apricots
    • 22½ ml amaretto
    • 1 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.
    • 5 ml olive oil
    • 1 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.

  • Step 6/ 6

    Chop pistachios. Fill the apples with pistachio and almond paste. Garnish with chopped pistachios. Serve with almond and ginger sauce. Enjoy!
    • pistachios for garnish
    • cutting board
    • knife

    Chop pistachios. Fill the apples with pistachio and almond paste. Garnish with chopped pistachios. Serve with almond and ginger sauce. Enjoy!

  • Enjoy your meal!

    Stuffed baked apples and almond-ginger cream

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