Name: Cider-Baked Apples Stuffed with Halvah
Yield: Yield: 6 Servings
Cuisine: United States
Ingredients: 6 apples (Cortland, Empire, or another flavorful, sweet-tart, juicy variety that is good for baking); 3 tablespoons chopped walnuts, lightly toasted; ⅓ cup plain or vanilla halvah; 1 tablespoon pomegranate molasses or regular molasses; 2 tablespoons mild oil (walnut, avocado, canola, or your favorite); ¾ teaspoon ground cinnamon; ¾ cup light, fragrant honey; 2 tablespoons packed brown sugar; 3 cardamom pods, lightly crushed with the side of a knife or a kitchen mallet; 2 cups pure, unsweetened apple juice (do not use unfiltered juice); Salt

Preparation info

Yield:
6
Servings

Difficulty
Medium

Appears in

Jewish Holiday Cooking

By Jayne Cohen

Published 2008

About

French Jews enjoyed baked apples as a coda to a fine meal at least as far back as the Middle Ages. Known even then for their becs fins by their coreligionists, they brought their recipes, techniques, and love of good food to the communities they immigrated to in Central and Eastern Europe, after they were expelled from their native land.

In my dressed-up rendition, halvah provides the filling, while molasses (pomegranate or regular) and reduced apple cider lend a buttery fini