Vermont Baked Apples Recipe

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Vermont Baked Apples
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Ingredients
12
Count
Nutrition
525
Calories
Total time
75
Minutes
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Ingredients:

  • 1/3 cup pitted dates , firmly packed
  • 1/4 cup light honey
  • 1/4 cup pecans, cut into small pieces
  • 1 large lemon , rind of
  • 1 tsp cinnamon
  • 1/4 tsp nutmeg
  • 1/4 tsp ground ginger
  • 6 large baking apples (preferably rome beauty)
  • 2 oz unsalted butter, melted (1/2 stick)
  • 2/3 cup maple syrup
  • 1/3 cup boiling water

Directions:

  1. Position oven rack 1/3 up from bottom of oven; preheat to 400°.
  2. Have ready a shallow baking dish that measures 11x8 inches.
  3. With scissors, cut the dates into small pieces ( 1/4 to 1/2 inch).
  4. In a bowl, combine the dates, honey, pecans, and lemon rind; set aside.
  5. In a small bowl, combine the crumbs with the cinnamon, nutmeg, and ginger; set aside.
  6. Wash the apples; with a vegetable peeler, peel the top third of each apple.
  7. With an apple corer, remove the cores from the stem end to about 3/4 of the way down; do not cut through the bottoms.
  8. With a pastry brush, brush the peeled part of the apples with the melted butter and, after you brush each one, roll it in the crumbs to coat the buttered part (you will have some leftover butter and crumbs; reserve them).
  9. Place the apples in the baking dish; using a small spoon, fill the apples with the date mixture.
  10. Using your fingertips, press it firmly down into the holes in the apples; then mound some of the mixture on top of the apples.
  11. All the remaining crumb mixture should be sprinkled over the apples and/or placed in the baking dish.
  12. Pour the reserved butter into the dish over the crumbs.
  13. Pour the maple syrup and boiling water in the baking dish around the apples over the crumbs and butter.
  14. Bake for about 30 minutes; baste several times with the maple syrup mixture, or spoon it slowly over the apples.
  15. Test the apples with a cake tester and bake only until they are just barely tender.
  16. By the time the apples are done, the sauce should be thick and darkly caramelized.
  17. Set aside and serve warm or at room temperature or refrigerated.
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Nutrition Facts

Per ServingPer 100 g
Amount Per 1 Serving
Calories 524.71 Kcal (2197 kJ)
Calories from fat 213.75 Kcal
% Daily Value*
Total Fat 23.75g 37%
Cholesterol 40.25mg 13%
Sodium 197.39mg 8%
Potassium 232.42mg 5%
Total Carbs 76.39g 25%
Sugars 55.58g 222%
Dietary Fiber 3.63g 15%
Protein 4.95g 10%
Vitamin C 35.4mg 59%
Vitamin A 0.1mg 3%
Iron 1.8mg 10%
Calcium 83.3mg 8%
Amount Per 100 g
Calories 147.91 Kcal (619 kJ)
Calories from fat 60.25 Kcal
% Daily Value*
Total Fat 6.69g 37%
Cholesterol 11.34mg 13%
Sodium 55.64mg 8%
Potassium 65.52mg 5%
Total Carbs 21.53g 25%
Sugars 15.67g 222%
Dietary Fiber 1.02g 15%
Protein 1.4g 10%
Vitamin C 10mg 59%
Iron 0.5mg 10%
Calcium 23.5mg 8%

* Percent Daily Values are based on a 2000 calorie diet. Your daily values may be higher or lower depending on your calorie needs.
Find out how many calories should you eat.

Tastes

  • salty
  • savory
  • bitter
  • sweet
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Recipe Tags

Weightwatchers Points

  • 11.7
    Points
  • 15
    PointsPlus

Good Points

  • saturated fat free,
  • low sodium,
  • low cholesterol

Bad Points

  • High in Sugar

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