For 7 apples
Preparation time: about 45-60 minutes
Ingredients
· 7 apples, preferably Elstar
· 50 grams of unsalted butter, at room temperature
· 40 grams coconut blossom sugar
· 1 teaspoon cinnamon powder
· 1 teaspoon gingerbread spices
· pinch of fine sea salt
· 7 tbsp honey
· 150 grams walnuts, chopped
· 20 grams of walnut halves
· 240 ml orange juice or apple juice
Preparation
Preheat the oven to 190 degrees Celsius. Brush a (round) baking tin or baking dish thinly with some butter. Wash the apples and cut off the cap, keep this aside. Carefully hollow out the apples, making sure to leave the bottom of the apples whole. Place the apples in the mold.
Mix the softened butter with the coconut blossom sugar, cinnamon powder, gingerbread spices and sea salt until smooth. Add the chopped walnuts. Fill the hollowed-out apples with the mixture. Cover each apple with a cap. Baste each apple with a tablespoon of honey and press the walnut halves onto the stuffed apples. Pour enough juice into the baking dish that the bottom is just covered.
Bake the apples for 30-40 minutes, they should be soft. Baste the apples with the juice a few times during baking.
Variations
Add raisins or cranberries to the filling, if desired.
Replace the walnuts with other nuts such as pecans, hazelnuts or almonds
Do not fill the apples, but cut each apple into 8 wedges. Fold the apple wedges into the butter/sugar/spice mixture and place them in a baking dish. Sprinkle with the chopped walnuts and baste with the honey. Pour enough juice into the baking dish that the bottom is just covered. Bake the apple segments for 20-30 minutes, they should be soft.
