I always enjoy baked apples when I have them, but I rarely make them at home. That needs to change. They’re a quick and tasty dessert, and maybe it’s because I don’t make them too often, but they feel like a treat.
And now they really feel like a treat. Over the weekend, I made some ricotta cheese, and then promptly made baked apples with a honey walnut ricotta filling. And once they came out of the oven, I promptly ate one. It was delicious, so let me share them with you!
- 4 medium to largish baking apples.
- 1/4 cup ricotta cheese
- 1/4 cup (uncrushed) walnuts
- 2-4 tablespoons honey
- Approximately 1 cup boiling water
- Preheat oven to 350°F.
- Wash and dry the apples. Use an apple corer or a paring knife to cut out the cores. Leave the bottom part (about 1/2 inch) of the apple intact. Scoop out the seeds and widen the filling hole to 1/2 to 1 inch depending on the size of your apples.
- Place the walnuts in a plastic bag and crush them a bit until they’re medium-sized chunks of walnuty goodness.
- In a small bowl, mix the ricotta, walnuts, and honey. I ended up using 2 tablespoons of pumpkin honey and 1 tablespoon of buckwheat honey. The buckwheat honey is dark and tastes a little like molasses, so I thought it would go well with the walnuts, but it is strong, so I wanted a gentler honey to offset it.
- Fill each apple with the honey walnut ricotta and place in a baking dish. If there’s an extra spoonful of the filling, well, it would be horrible to let it go to waste. Horrible. Eat and enjoy and promise (with your fingers crossed behind your back) to either buy bigger apples or widen the filling holes next time.
- Add the boiling water to the baking dish and 350°F for 35-45 minutes, or until the apples are tender.
Enjoy with a glass of Riesling or a scoop of ice cream (or both)!