Chosen Bites: Apples don't fall far from the table

Small and gorgeous apples make the perfect container for sides and desserts.

By LAURA FRANKEL
Apples 370 (photo credit: Wikicommons)
Apples 370
(photo credit: Wikicommons)
Baked apples are an old fashioned dish. But when turned savory and used as a side provide a modern twist. The crisp apple flavor pairs well with shallots and garlic as a side and the dried fruits with pomegranate are a home-run for a simple dessert. Perhaps most importantly, the cook is not frenzied as these apples can be made several days ahead of serving and store in the refrigerator.
Baked Apples with Dates And ApricotsServes 6
1/2 cup chopped pitted dates1/2 cup chopped dried apricots1 tablespoon pomegranate molasses3 tablespoons best-quality honey3/4 cup sweet white wine, such as Riesling1 teaspoon ground cinnamonPinch of ground cloves1/8 teaspoon freshly grated nutmeg6 large, firm apples, cored
1. Preheat oven to 148 C.
2. Pulse dates and apricots in a food processor 10 to 12 times, until fruits are chopped and clumping together. You don’t want them to form a smooth paste. Transfer fruit to a bowl and stir in pomegranate molasses, honey, 1/4 cup of the wine, and cinnamon, cloves, and nutmeg.
3. Stuff mixture into cored apples. You should have enough stuffing to generously stuff apples and have some stuffing “pop” out of top of apples.
4. Place apples in a baking dish and pour remaining 1/2 cup wine around apples. Bake apples until they are soft and fairly wrinkly, 30 to 45 minutes. Occasionally, spoon some of the wine and juices onto the apples so they do not dry out.
5. Serve apples warm or at room temperature with some of the cooking juice spooned around the apples.

Baked Apples With Shallots And Herbs Serves 6
6 medium shallots, thinly sliced1 garlic clove, chopped1/4 cup chopped fresh flat-leaf parsley1 tablespoon chopped fresh thyme2 teaspoons chopped fresh rosemary1/2 cup dried cherries or cranberries1/2 cup chopped dried figs1 tablespoon pomegranate molasses3 tablespoons best-quality honey3/4 cup dry white wine, such as Sauvignon Blanc6 large firm apples, cored
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1. Heat a small sauté pan over medium heat and lightly coat bottom of pan with olive oil. Sauté shallots, stirring occasionally, until golden brown and caramelized, about 15 minutes. Stir in garlic, parsley, thyme, and rosemary and continue to cook until garlic is tender, about 5 minutes.
2. Preheat oven to 148 C
3. Pulse cherries and figs in a food processor 10 to 12 times, until fruits are chopped and clumping together. You don’t want them to form a smooth paste. Transfer fruit to a bowl and stir in shallot mixture, pomegranate molasses, honey and 1/4 cup of the wine.
4. Stuff mixture into cored apples. You should have enough stuffing to generously stuff apples and have some stuffing “pop” out of top of apples.
5. Place apples in a baking dish and pour remaining 1/2 cup wine around apples. Bake apples until they are soft and fairly wrinkly, 30 to 45 minutes. Occasionally, spoon some of the wine and juices onto the apples so they do not dry out.
6. Serve apples warm or at room temperature with some of the cooking juices spooned around them.
Chef Laura Frankel is Executive Chef for Spertus Kosher Catering and author of Jewish.