Baked Apples with Cherries and Toasted Almonds
Holiday eating can be delicious and tasty without being excessively indulgent. Here is a light and healthy Rosh Hashanah (and autumn) dessert that lets the flavors of the apples and honey shine and won’t overwhelm after a big meal.
- 4 granny smith apples
- ¼ cup dried cherries
- ½ cup sliced almonds
- ½ cup honey
- ½ cup apple cider
- 2 teaspoons grated fresh ginger
- 2 teaspoons lemon juice
- 1 tablespoon lemon zest
- Freshly grated nutmeg
- Preheat oven to 350 degrees. Halve apples and scoop out cores. Halve again and fit apples close together (flesh side up) in an 8 x 8-inch baking dish in one layer. Sprinkle cherries and almonds evenly over apples. In a small saucepan over medium heat, combine honey, apple cider, ginger and lemon juice, and heat briefly. Remove from heat and pour evenly over apples. Sprinkle lemon zest and nutmeg evenly over the top, cover tightly with foil and bake 45 minutes or until apples are soft. Remove from oven and remove foil. Preheat broiler. Broil apples 1 minute to brown tops. Remove from oven, cool slightly and serve apples with extra cooking liquid as desired.