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Ina Garten Tuscan Baked Apples

Ina Garten Tuscan Baked Apples - recipe card
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Tender Honeycrisp apples are cored and filled with a sweet-tangy mixture of dried figs, apricots, toasted pine nuts, and orange zest, then baked in white wine and honey until soft and caramelized. Served warm with their syrupy pan juices, these baked apples make an elegant autumn dessert that balances fruit sweetness with nutty crunch.

Ingredients

Scale
  • 4 large (10-12 oz each) Honeycrisp or Fuji apples, cored leaving the bottom 1/2 inch intact
  • 1/2 cup (80g) dried Mission figs, stems removed, chopped into 1/4-inch pieces
  • 1/3 cup (45g) dried apricots, chopped into 1/4-inch pieces
  • 1/4 cup (30g) pine nuts
  • 3 tablespoons (42g) unsalted butter, at room temperature
  • 3 tablespoons (60g) honey, divided
  • 1 teaspoon finely grated orange zest (from 1/2 large orange)
  • 1/2 teaspoon ground cinnamon
  • 1/4 teaspoon kosher salt
  • 1 cup (240ml) dry white wine (such as Pinot Grigio or Sauvignon Blanc)
  • 1/4 cup (60ml) water

Instructions

  1. Preheat the oven to 375°F / 190°C. Position a rack in the center of the oven.
  2. Prepare the apples: Using an apple corer or a small melon baller, core each apple from the top, stopping about 1/2 inch from the bottom so the filling does not leak out. Peel the top 1 inch of skin from each apple to allow steam to escape and prevent splitting.
  3. Toast the pine nuts: Place the pine nuts in a small, dry skillet over medium heat. Shake the pan frequently for 2-3 minutes until the nuts are golden brown and fragrant. Immediately transfer to a plate to cool.
  4. Make the filling: In a medium bowl, combine the chopped figs, chopped apricots, toasted pine nuts, room-temperature butter, 2 tablespoons honey, orange zest, ground cinnamon, and kosher salt. Stir with a fork until the mixture forms a cohesive paste.
  5. Stuff the apples: Divide the filling evenly among the 4 apples, pressing it firmly into the cavity and mounding any excess on top. Use a small spoon to pack it down.
  6. Arrange in baking dish: Place the filled apples upright in an 8-inch square baking dish or a 9-inch pie plate. The apples should fit snugly to help them stay upright.
  7. Add the braising liquid: Pour the white wine and water around the apples (not over the filling). Drizzle the remaining 1 tablespoon honey over the tops of the apples and into the liquid.
  8. Bake: Place the dish in the preheated oven and bake for 40-45 minutes, basting the apples with the pan juices every 15 minutes using a large spoon. The apples are done when they are tender enough to pierce easily with a paring knife but still hold their shape.
  9. Check for doneness: After 40 minutes, insert a thin knife into the side of an apple. There should be no resistance in the flesh, and the filling should be bubbling and fragrant. If not tender, continue baking in 5-minute increments.
  10. Rest and serve: Remove from the oven and let the apples rest in the dish for 5 minutes. The pan juices will thicken into a light syrup. Spoon the warm syrup over each apple before serving.
  11. Garnish (optional): For extra elegance, top each apple with a dollop of whipped cream, crème fraîche, or a scoop of vanilla gelato. A small sprig of mint also brightens the presentation.

Notes

Storage: Store leftover baked apples in an airtight container in the refrigerator for up to 4 days. The apples will continue to soften, so reheat gently. Freezing: Freeze baked apples in a single layer in a freezer-safe container for up to 3 months. Thaw overnight in the refrigerator before reheating. Reheating: Warm individual portions in a 350°F / 177°C oven for 10-12 minutes, or in the microwave on medium power for 1-2 minutes. For best texture, reheat in the oven and baste with any accumulated juices. The filling tends to dry out if microwaved too long.

Nutrition

Keywords: baked apples, Tuscan baked apples, Ina Garten, stuffed apples, Italian dessert, fall dessert, baked fruit, dried figs, pine nuts, Honeycrisp apples, white wine, roasted apples

Find it online: https://inagartendishes.com/ina-garten-tuscan-baked-apples/