Baked Apples with raspberries and nuts recipe by Zuza Zak
I don’t usually like scooping things out and stuffing them (bad experience with an onion), but these apples are an exception.
This is the kind of dessert that you could expect to get in the Polish countryside. Stuffed apples come with various fillings, so feel free to replace the nuts with oats or cream cheese with a bit of honey and cinnamon, if that’s more to your liking.
Cooked apples offer a highly concentrated source of gut-healing pectin and are easier to digest than raw apples.
[Serves 4]
4 red apples
100g (3½ oz) raspberries
1 tbsp flaked almonds
1 tbsp pistachios, roughly chopped
1 tbsp honey
Kefir or bio-live (probiotic) yoghurt, to serve
Pre-heat the oven to 180°C (350°F).
Core the apples by cutting around the top of the stem and scooping out some of the inside. Place them on a baking tray lined with baking paper.
Prepare the filling by placing the raspberries, almonds and pistachios in a bowl and adding the honey. Mix well to combine.
Stuff the apples with the filling, pressing it down as you fill the apple.
Bake the apples for 25 minutes
Allow to cool slightly before serving with kefir or yoghurt.
[Read Zuza Zak’s Foodie Profile here]
