Baked Apples With Honey, Nuts and Tahini

Amarante

Yesterday at 8:49 am

Very easy to scale up and a nicer presentation of a "baked apple" - I obviously had to sample one.

This could work as a side to a simple roast chicken in the same way that cranberry sauce is often served with poultry

Baked Apples With Honey, Nuts and Tahini

Source: Ellie Krieger

In this healthful dessert, baked apples are stuffed with a walnut and sesame seed mixture, and drizzled with a tahini-honey sauce. Simple to make and beautiful to serve, these apples make an ideal coda to a fall or winter meal.

Storage: Refrigerate for up to 4 days; reheat in a 350-degree oven.

Ingredients

Servings: 4 (makes 4 apple halves)

2 medium sweet apples, such as Honeycrisp, Golden Delicious, Fuji or Gala (1 pound total)
1 teaspoon olive oil
6 teaspoons honey, divided
1/4 teaspoon ground cinnamon
1/4 cup plus 1 tablespoon water, divided, plus more as needed
1/3 cup (scant 1 1/2 ounces) walnut pieces
1 tablespoon sesame seeds
Pinch fine salt
1 tablespoon well-stirred tahini

Directions

Position a rack in the middle of the oven and preheat to 350 degrees.

Cut the apples in half through the stem end, then use a melon baller or small spoon to remove the seeds and core each half. Remove a thin slice on the round side of each apple half so it can stand without wobbling. Place the apple halves, cored side up, into an 8-inch square baking dish.

Drizzle the top of each apple half with 1/4 teaspoon of the oil, 1/2 teaspoon of the honey and sprinkle with the cinnamon. Add 1/4 cup of the water to the bottom of the dish, being careful not to pour any on the apples, and transfer the dish to the oven. Bake for about 45 minutes, or until the apples can be easily pierced with the tip of a sharp paring knife.

Meanwhile, in a small, dry skillet over medium-high heat, toast the walnuts, stirring frequently, until fragrant and a shade darker, 3 to 4 minutes. Transfer the walnuts to a cutting board. Return the skillet to medium-high heat and add the sesame seeds. Toast, stirring frequently, until golden brown, 1 to 2 minutes. Transfer the sesame seeds to a small bowl.

Finely chop the walnuts and transfer to the bowl with the sesame seeds. Add 2 teaspoons of the honey and the salt, and stir to combine.

In another small bowl, stir together the tahini, the remaining 2 teaspoons of honey and 1 tablespoon of water until combined. Add more water as needed until the mixture is thin enough to drizzle.

To serve, place the apple halves on a serving plate, or divide among individual plates or bowls. Fill the cavity of each half with the walnut mixture, then drizzle with the tahini sauce.

Substitutions

Tahini >> sunflower seed butter.
Olive oil >> unsalted butter (regular or nondairy).
Walnuts >> any chopped nut of your choice, or chopped pumpkin or sunflower seeds.
Allergic to sesame? >> Skip the tahini and sesame seeds.
Vegan? >> Use maple syrup or agave in place of honey.
Cinnamon >> cardamom, allspice, ginger or nutmeg.