Stuffed baked apples and almond-ginger cream

Stuffed baked apples and almond-ginger cream

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Difficulty

Easy 👌
30
min.
Preparation
22
min.
Baking
0
min.
Resting

Ingredients

Servings:-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

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 ginger
  • 250 ml almond milk
  •  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 pistachios
  • 30 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 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.

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!