Honeybakedapples Recipes

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HONEY BAKED APPLES

These baked apples are stuffed with cranberries and glazed with a mixture of honey and brown sugar for an extra-special treat that makes the house smell great too!

Provided by AMBERLIANNE

Categories     Desserts     Fruit Dessert Recipes     Cranberry Dessert Recipes

Time 1h15m

Yield 6

Number Of Ingredients 6



Honey Baked Apples image

Steps:

  • Preheat the oven to 350 degrees F (175 degrees C).
  • Core the apples, and remove the peel from the top third of each one. Place them in a baking dish, and fill the core holes with as many cranberries as you can fit.
  • Meanwhile, stir together the water, brown sugar and honey in a small saucepan. Bring to a boil, stirring occasionally to dissolve the sugar and honey if necessary. Once it comes to a boil, pour the mixture over the apples.
  • Bake for 1 hour in the preheated oven, basting with the juices every 15 to 20 minutes. Serve with vanilla ice cream.

Nutrition Facts : Calories 252 calories, Carbohydrate 61 g, Cholesterol 9.2 mg, Fat 2.3 g, Fiber 4.1 g, Protein 1.3 g, SaturatedFat 1.4 g, Sodium 26.9 mg, Sugar 55.1 g

6 green apples
1 ½ cups fresh cranberries
2 ¼ cups water
¾ cup packed brown sugar
3 tablespoons honey
6 scoops vanilla ice cream

OLD-FASHIONED HONEY BAKED APPLES

My baked apple recipe is very old-fashioned yet tried and true. It's definitely a comfort food. -Rachel Hamilton, Greenville, Pennsylvania

Provided by Taste of Home

Categories     Desserts

Time 45m

Yield 2 servings.

Number Of Ingredients 6



Old-Fashioned Honey Baked Apples image

Steps:

  • Preheat oven to 350°. Core apples, leaving bottoms intact; peel top third of each. Place in a greased 8x4-in. glass loaf pan; fill with cranberries., In a small saucepan, combine water, brown sugar and honey; cook and stir over medium heat until sugar is dissolved. Pour over apples., Bake, uncovered, until apples are tender, 35-40 minutes, basting occasionally with juices. If desired, serve with ice cream.

Nutrition Facts : Calories 253 calories, Fat 0 fat (0 saturated fat), Cholesterol 0 cholesterol, Sodium 13mg sodium, Carbohydrate 67g carbohydrate (59g sugars, Fiber 4g fiber), Protein 0 protein.

2 medium tart apples
1/4 cup dried cranberries
2/3 cup water
1/4 cup packed brown sugar
1 tablespoon honey
Optional: Vanilla ice cream or sweetened whipped cream

HONEY BAKED APPLES

These tender apples smell so good while they're in the oven-and taste even better. We enjoy the golden raisins inside and the soothing taste of honey. They're a yummy change from the cinnamon and sugar seasoning traditionally used with apples.

Provided by Taste of Home

Categories     Desserts

Time 1h10m

Yield 6 servings.

Number Of Ingredients 6



Honey Baked Apples image

Steps:

  • In a small saucepan, bring water, brown sugar and honey to a boil. Remove from the heat. , Core apples and peel the top third of each. Place in an ungreased 9-in. pie plate. Fill apples with raisins; sprinkle any remaining raisins into pan. Pour sugar syrup over apples. , Bake, uncovered, at 350° for 1 hour or until tender, basting occasionally. Serve with ice cream if desired.

Nutrition Facts : Calories 334 calories, Fat 1g fat (0 saturated fat), Cholesterol 0 cholesterol, Sodium 14mg sodium, Carbohydrate 87g carbohydrate (76g sugars, Fiber 7g fiber), Protein 1g protein.

2-1/4 cups water
3/4 cup packed brown sugar
3 tablespoons honey
6 large tart apples
1 cup golden raisins
Vanilla ice cream, optional

BAKED APPLES

Provided by Trisha Yearwood

Categories     dessert

Time 1h20m

Yield 4 servings

Number Of Ingredients 5



Baked Apples image

Steps:

  • Preheat the oven to 375 degrees F.
  • Wash and core apples, leaving enough of the core at the base of the apple to contain the filling.
  • Combine the butter, brown sugar, cinnamon and chopped pecans in a small bowl. Roll log shapes of the mixture and press enough into each apple to fill the core.
  • Fill a 2-quart baking dish with about 3/4 cup water, or enough to cover the bottom. Place the apples upright in the dish. Bake until the apples are soft and the filling is browned, 1 hour.

4 large baking apples, such as Honeycrisp
4 tablespoons (1/2 stick) butter, softened
1/2 cup brown sugar
3/4 teaspoon cinnamon
1/4 cup chopped pecans

HONEY-BAKED APPLES

Make and share this Honey-Baked Apples recipe from Food.com.

Provided by ratherbeswimmin

Categories     Dessert

Time 1h20m

Yield 6 serving(s)

Number Of Ingredients 7



Honey-Baked Apples image

Steps:

  • Core apples; peel top third of each apple.
  • Put apples in a shallow baking dish.
  • Mix together the walnuts and raisins; stuff cavities of apples with walnut-raisin mixture.
  • In a saucepan, combine water, honey, and cinnamon; bring to a boil.
  • Lower heat and simmer 5 minutes.
  • Remove from heat and stir in lemon juice.
  • Remove cinnamon stick; pour liquid over apples.
  • Cover and bake in a 350° oven for 45-50 minutes or until apples are tender, basting occasionally.

6 large baking apples
3 tablespoons chopped walnuts
3 tablespoons raisins
1 cup water
1/3 cup honey
1 cinnamon stick (one 3-inch stick)
1 tablespoon lemon juice

HONEY BAKED APPLES

This is an elegant, rich dessert with the added benefit of being very low fat (only 1 tblsp of butter!). Developed for RSC #6.

Provided by evelynathens

Categories     Dessert

Time 1h20m

Yield 6 serving(s)

Number Of Ingredients 15



Honey Baked Apples image

Steps:

  • Put apricot pieces, wine and sugar in small saucepan; bring to the boil, reduce heat, cover and simmer for 15 minutes; add raisins and continue to simmer for a further 5 minutes; remove from heat and stir in butter until it is melted; stir in lemon zest and cashews and cool completely (can be prepared to this point up to 1 day in advance; cover and refrigerate)
  • Peel and core the apples, then cut in half lengthwise, resulting in 6 halves with an indentation down the length; as each one is peeled and cored, rub with reserved lemon juice to discourage discolouration; place apples, rounded side down, in glass baking dish just large enough to hold them in one layer; evenly distribute apricot filling amongst the 6 apple halves, mounding slightly at middle
  • Preheat oven to 350°F
  • In a small saucepan, bring all the honey syrup ingredients, plus any lemon juice remaining, to the boil; boil rapidly for 5 minutes to thicken syrup slightly, being careful not to let mixture boil over; remove from heat and spoon over apples
  • Bake apples until tender when pierced with a sharp knife, about 45-55 minutes, basting 3-4 times; allow to cool 20 minutes before serving
  • These baked apples are very rich and an excellent contrast would be some crème fraiche, thick greek yoghurt or sour cream; a dollop on each apple, with some of the juices spooned over, is very nice

6 ounces dried apricots, cut in half,each half cut into thirds
1 cup white wine
2 tablespoons sugar
1/2 teaspoon ground coriander
1/3 cup golden raisin
1 tablespoon butter
1/2 cup cashews or 1/2 cup almonds, toasted and coarsely chopped
1 lemon, juice and zest of
3 large baking apples
1 cup white wine
1/2 cup honey
1/2 teaspoon ground coriander
1/4 teaspoon ground nutmeg
1 teaspoon vanilla extract
thick Greek yogurt or sour cream

HONEY BAKED APPLES WITH RAISINS AND CINNAMON

This dish is well suited to apples with a high moisture content, such as Jonagold, Braeburn and Gala; they soften nicely and produce a full-flavored juice that can be spooned over the top of the apples when served.

Provided by Food Network

Categories     dessert

Time 1h20m

Yield 6 servings

Number Of Ingredients 13



Honey Baked Apples with Raisins and Cinnamon image

Steps:

  • In a medium saucepan, combine the apple cider, brown sugar, honey, cinnamon, salt, and pepper. Bring to a boil, reduce heat, and simmer for about 25 minutes or so, or until mixture is syrupy and reduced to about 2 2/3 cups.
  • Preheat the oven to 350 degrees F. Put the apples, cut side down, in a 12-inch baking pan. Distribute the raisins, apricots, cloves, star anise, and cinnamon sticks, if using, over the apples. Pour the hot syrup over the apples. Cover the pan with aluminum foil.
  • Bake 25 to 30 minutes, or until the apples are almost tender when pierced with the tip of a sharp knife. Remove from the oven, turn the apples over, add the brandy. Baste apples with the apple cider and apple brandy many times, allowing the apples to absorb the flavor. Let the pan stand, covered, for 15 minutes. Serve baked apples with the liquid and dried fruits spooned over them in a bowl. Served with whipped heavy cream or ice cream and a sprinkle of powdered sugar.

3 1/2 cups apple cider
1/2 cup packed brown sugar, plus 2 tablespoons
1/3 cup honey (preferably 100 percent raw honey from a small producer)
1 teaspoon ground cinnamon
1/8 teaspoon salt
Pinch freshly ground pepper
6 unpeeled Braeburn, Golden Delicious or McIntosh apples, halved and cored with a melon baller
1/2 cup golden raisins or currants
1/2 cup dried apricots, julienned
6 whole cloves
2 or 3 star anise pods
2 to 3 cinnamon sticks, optional
1/4 cup apple brandy

SLOW-BAKED HONEYCRISP APPLES

Provided by Dorie Greenspan

Categories     Milk/Cream     Breakfast     Dessert     Bake     Kid-Friendly     Apple     Vanilla     Fall     Ramekin     Butter     Bon Appétit     Kidney Friendly     Vegetarian     Pescatarian     Wheat/Gluten-Free     Peanut Free     Tree Nut Free     Soy Free     Kosher     Small Plates

Yield Makes 4 servings

Number Of Ingredients 14



Slow-Baked Honeycrisp Apples image

Steps:

  • For apples:
  • Position rack in center of oven and preheat to 300°F. Butter four 3/4-cup custard cups or ramekins. Line rimmed baking sheet with parchment paper.
  • Mix sugar, ginger, and coriander in small bowl. Peel apples, halve through stem end, and remove core. Slice apple halves crosswise into 1/8-inch-thick slices. Place thin layer of apple slices in each prepared custard cup, overlapping slices; brush lightly with melted butter. Sprinkle about 1/2 teaspoon sugar mixture over each, then sprinkle very lightly with orange peel. Repeat layering apple slices, brushing with melted butter and sprinkling with sugar mixture and orange peel until all apples, butter, sugar mixture, and peel are used (there will be about 8 or more layers of apples in each custard cup and cups will be very full). Cover tops of cups with plastic wrap, then foil. Using small sharp knife, pierce 4 holes through foil and plastic wrap of each to allow steam to escape. Place cups with apple mixture on prepared baking sheet. Place 1 empty custard cup or ramekin atop each to weigh down.
  • Bake apple mixture until very soft and reduced in volume by about half (some of melted butter may spill out onto baking sheet), about 2 hours. Remove empty custard cups. Transfer cups with apple mixture to rack and cool at least 20 minutes. DO AHEAD: Can be made 1 day ahead. Cover with foil and refrigerate. Rewarm, uncovered, in 300°F oven until just warm, about 15 minutes.
  • For topping:
  • Whisk all ingredients in medium bowl until soft peaks form. Spoon cream atop apple mixture in each cup.

Apples:
1/3 cup sugar
1/8 teaspoon ground ginger
Pinch of ground coriander
4 medium Honeycrisp or Fuji apples (about 1 1/4 pounds total)
1/4 cup (1/2 stick) unsalted butter, melted
1 tablespoon finely grated orange peel
Topping:
1/3 cup chilled heavy whipping cream
1 tablespoon powdered sugar
1/4 teaspoon vanilla extract
Pinch of ground ginger
Special Equipment
8 3/4-cup custard cups or ramekins

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