Last night the people in the apartment downstairs had a party.
They weren’t overly loud as such, but the volume level was certainly high enough to remind us that they have abominable taste in music, and for us to be painfully aware that for most of the evening all the guests seemed to be arguing with one another.
This dessert might have been the root cause of their grumpiness.
Cooking smells have a funny habit of leaching out of their kitchen of origin in this building, a kind of nasal superhighway if you will.
It may well have been the case that they could smell these deliciously fruity treats baking, and slowly became enraged as it dawned on them that they were eternally damned to sniff, but never taste.
They turned out supernaturally well, as though a mad scientist with a crafty sideline in baked produce had somehow managed to fuse an apple pie and a toffee apple at the molecular level.
Downstairs the unfortunate guests were probably being treated to cheap wine and glow in the dark orange shapes made from machine pressed corn and cheese powder.
I had these beauties and a pot of Oolong the colour of honey, with a strong licorice aftertaste.
No wonder they were unhappy…
Fruit And Nut Stuffed Baked Apples
- 2 Golden Delicious apples
- 2 tbsp finely chopped hazelnuts
- 2 tbsp finely chopped almonds
- 4 medjool dates, pitted and finely chopped
- 4 tbsp raisins
- 3 tbsp honey
- ½ tsp vanilla powder
- ½ tsp cinnamon
- freshly squeezed lime juice
- Pre-heat the oven to 200° C.
- In a small bowl combine the chopped hazelnuts, finely chopped almonds, chopped medjool dates, raisins, honey, vanilla powder, and cinnamon. Mix well, then set aside.
- Slice the top off the apple, forming a lid. Using an apple corer, firstly remove the actual core of the apple, and then pare down the side of the hole where the core was, effectively enlarging it, until the opening is approximately twice its original size.
- Brush all cut surfaces of the apples with lime juice.
- Using a cunning combination of a teaspoon and a chopstick, stuff the holes in the apples with the fruit and nut mixture. Place the “lids” back on top of the apples, securing them in place with an extra drizzle of honey.
- Place the apples on a baking tray, and bake in the middle of the hot oven for about 30 minutes, or until the apples are tender.
- Remove the apples from the oven, and allow to stand for about 5 minutes, before serving.
These babies would no doubt work supremely well in conjunction with a nice dollop of Paleo ice-cream.