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Recipe Collection

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Prep time: 15 minutes

Cook time: 15 minutes

Yield: About 4 cups

Apples cooked in honey with cinnamon, cloves and just a hint of lemon bring Sephardic flavors to your table during the High Holidays, Sukkot or year ‘round. I first learned to make this dish years ago from a friend who grew up in Seattle’s Sephardic community, and as is so often the case, everyone I know now makes it slightly differently—sometimes no lemon or no cloves, apples peeled or unpeeled, cut into wedges or chunks…so feel free to adapt and change to your tastes. For me, I always use crisp, tart apples like Jonagold, Braeburn or Stayman, but for some reason don’t favor Granny Smith for this dish. And I don’t peel my apples, so it’s quick to make. It’s delicious plain, over vanilla ice cream or with a dollop of yogurt.


  • 8 medium or 4-5 large apples (about 2 pounds)
  • 1 lemon
  • ½ cup honey
  • 1 tablespoon sugar
  • 12-16 whole cloves to taste
  • 2 short cinnamon sticks or 1 long one broken in half


  • Core the apples before cutting or, as I do, after cutting into quarters. Cut medium apples into 8 wedges, large into 12. Squeeze lemon over cut pieces to keep from turning brown and for flavor. Mix all the ingredients together in a saucepan, cover and simmer over medium heat about 10 minutes just until the apples are starting to soften. Stir a couple of times as they cook. Then take off the cover and let the apples finish cooking as the sauce cooks down some. Stir several times. When the apples are tender but still holding their shape, remove from heat, take out the spices and refrigerate until serving or up to 5 days.

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