2 c unsweetened apple juice/cider
1 pinch of cardamom
1 pinch of salt
2 T packed brown sugar
3 Fuji, Empire or Cortland apples
1/3 c plain, or vanilla halvah
3 T toasted chopped walnuts
1/4 c honey
1/4 t cinnamon
3 t mild oil
1 1/2 t pomegranate molasses or regular molasses
Preheat oven to 375. Make the cider base. Put the juice, cardamom and a pinch of salt into a wide heavy saucepan. Bring to a boil, and cook uncovered, over high heat until mixture is reduced to about 1/2 a cup. Stir in brown sugar, until it is dissolved and set aside.
Pare off a 1/2″ strip from bottom and top of each apple. Starting at the stem end use an apple corer or sharp paring knife to cut out the seeds and core of the apple being careful not to cut through bottom. Then use the paring knife to cut shallow slits lengthwise through the skin of each apple at 1 1/2′ intervals.
In a medium bowl mash the halvah. Stir in honey, nuts and cinnamon until well combined.
Stand the apples in a shallow baking dish. Place 1 t of oil and 1/2 t of molasses into the hollow center of each apple. Spoon the halvah mixture into the cored center, too. Spoon the cider baste all over the apples.
Bake, basting every 10 minutes or so, until the apples are tender enough to be pricked with a fork. This takes about 45 minutes. Do not let them become mushy.
Spoon the pan juices over the apples again before serving. These may be served warm, at room temperature or chilled. I dolloped mine with some honey yogurt, but feel free to use whipped cream or ice cream.
Thanks Jewish Holiday Cooking!
Keywords: apples, baked apples, dessert, Jewish recipes, fall recipes