2000s Recipes + Menus
Baked Apples with Candied Walnuts
Serves4
- Active time:15 min
- Start to finish:35 min
Crunchy toasted nuts, sweet honey glaze, and a creamy topping turn fall's best fruit into an eye-catching dessert.
October 2004
- 2 Gala or Golden Delicious apples
- 1/2 tablespoon unsalted butter
- 1/4 cup plus 1/2 tablespoon sugar
- 1/4 teaspoon salt
- 1/2 cup walnut pieces, toasted
- 1/4 cup cup thick yogurt (preferably Greek), sour cream, or crème fraîche
- 2 teaspoons honey plus additional (optional) for drizzling
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Put oven rack in middle position and preheat oven to 450°F. Oil a baking sheet.
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Halve apples lengthwise and remove core with a melon-ball cutter or a paring knife. Melt butter in a 10-inch heavy ovenproof skillet over moderate heat and sprinkle with 1/2 tablespoon sugar. Arrange apple halves, cut sides down, on sugar and cook, undisturbed, until sugar begins to caramelize, 3 to 5 minutes. Transfer skillet to oven and bake apples until tender, about 15 minutes.
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While apples are baking, cook remaining 1/4 cup sugar with salt in a dry 7- to 8-inch heavy skillet over moderately high heat, undisturbed, until sugar begins to melt, about 2 minutes. Continue to cook, stirring occasionally with a fork, until sugar is melted into a deep golden caramel, 1 to 2 minutes more. Remove from heat. Add walnuts, stirring to coat, then pour onto baking sheet and cool 10 minutes. Break nuts into small pieces if necessary.
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Stir together yogurt and 2 teaspoons honey.
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Serve apples, cut sides up, topped with yogurt and nuts. Drizzle with additional honey if desired.
- Keywords
- shelly wiseman,
- quick kitchen,
- dessert,
- apples
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