Baked Apples Stuffed with Cranberries and Almonds
This apple dish, from Whole Foods, makes a great not-too-sweet dessert, a tasty side for roasted pork or chicken, a substitute for stuffing if you’re keeping gluten-free, or even a warm breakfast, topped with a little granola.
- 2 Granny Smith apples
- 1 tablespoon butter
- 1 cup fresh or frozen and thawed cranberries
- 2 tablespoons honey
- 1/4 teaspoon ground cardamom (or cinnamon for a sweeter taste)
- 6 dates, pitted and chopped
- Zest and juice of 1 orange
- 2 tablespoons roasted almonds, roughly chopped
Preheat oven to 400°F.
Cut 1/2 inch off the top of the apples and reserve tops. Use a paring knife or spoon to hollow out the apples, leaving about a 1/2-inch-thick wall and base. Set aside. Melt butter in a large skillet over medium heat. Add cranberries, honey, cardamom, dates and orange juice and zest and cook until cranberries begin to collapse and liquid thickens, 3 to 4 minutes. Stir in almonds.
Spoon cranberry mixture into apples then replace the apple tops. Put into a small baking dish filled with 1/4 inch water, cover with foil and bake until tender, 15 to 30 minutes (depending on apples). Uncover, carefully pour off the water and continue baking until very tender and golden, 10 to 15 minutes more.