Desserts | Small Plates to Share

Baked Apples

Here is a great dessert to serve all Fall and Winter long. A good splash of applejack over the apples would not be a bad idea. Serve these on their own or with vanilla ice cream.


  • 4 large tart apples
  • 8 tablespoons butter, at room temperature
  • 4 tablespoons honey
  • 1 tablespoon golden raisins, chopped
  • 1 tablespoon walnuts, chopped
  • ¾ cup apple cider, hot


Time: 1 Hour
Yield: 4 Servings
  • Preheat the oven to 350°F
  • Cream together the butter and honey then stir in the raisins and nuts.
  • Slice the top with the stem off the apples and reserve. Use a melon baler (scoop Parisienne) to core the apples to ½” of the bottoms. Fill the hollowed-out centers with the butter/honey mixture.
  • Butter an 8’ x 8” baking dish.
  • Put the apples into the dish and pour over the cider. Put the tops back on the apples. Cover. Bake 45 -60 minutes until tender. Baste once or twice with the juices in the dish.
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