Stuffed Baked Apples

Preparation info

  • Serves


    • Difficulty


Appears in

The Mediterranean Kitchen

By Joyce Goldstein

Published 1998

  • About

This dessert is our attempt at a marriage of the Middle East and America. Politics were never as sweet and easy as this.


  • 6 medium Rome Beauty apples
  • ½ cup chopped almonds or walnuts
  • ½ cup raisins
  • ¼ cup brown sugar
  • 6 tablespoons unsalted butter, at room temperature
  • 1 tablespoon grated orange zest
  • 1 teaspoon cinnamon
  • ¼ teaspoon ground ginger or cardamom
  • ¼ cup honey
  • ½ cup fresh orange juice


    Preheat the oven to 375°F. Butter a large baking dish. Core the apples and hollow out the centers to make a good-sized cavity. Pulse the nuts, raisins, sugar, butter, zest, and spices in a food processor until processed to a chunky paste. Divide the paste into 6 parts and roll each one between your hands into a cylinder. Stuff the paste into the apples and place them in the buttered baking dish.

    Warm the honey in a small saucepan over low heat until liquefied. Remove from the heat and stir in the orange juice. Baste the apples with a little of the honey mixture.

    Bake, basting every 10 minutes with the remaining honey mixture, until a skewer easily penetrates the apples and they feel soft to the touch, 40 to 60 minutes. Serve warm with a pitcher of heavy cream or with vanilla or cinnamon ice cream.