4 cooking (tart) apples, each about 8 oz (225 g)
1/4 cup (50 g) 2 oz ready-to-eat dried apricots, rinsed and roughly chopped
3 oz (75 g) fresh dates, stoned (seeded), or dried dates, rinsed and chopped
juice of 1/2 lemon
20 ml (4 tsp) clear honey
a little extra honey and a few toasted flaked almonds, to serve
1/4 cup (50 g) 2 oz ready-to-eat dried apricots, rinsed and roughly chopped
3 oz (75 g) fresh dates, stoned (seeded), or dried dates, rinsed and chopped
juice of 1/2 lemon
20 ml (4 tsp) clear honey
a little extra honey and a few toasted flaked almonds, to serve
method
1. Core the apples. Scoop out the centre of each to leave a hollow about 2.5cm (1 inch) in diameter.
2. Using a sharp knife, cut a ring around the middle of the outside of each apple just into the skin.
3. Place in a shallow, ovenproof dish and add 1 cm (1/2 inch) water.
4. Mix together the apricots, dates and lemon juice and use to fill the apples.
5. Arrange apples in a circle in a round dish, add 30 ml (2 tbsp) water.
6. Mix together the apricots, dates and lemon juice and use to fill the apples.
7. Spoon 5 ml (1 tsp) of the honey into each apple centre.
8. Cook 100% (High) 8 - 9 minutes until just tender, turning apples 3 times.
9. Stand 2-3 minutes and drizzle with the extra honey and sprinkle with toasted almonds.
10. Serve at once.
2. Using a sharp knife, cut a ring around the middle of the outside of each apple just into the skin.
3. Place in a shallow, ovenproof dish and add 1 cm (1/2 inch) water.
4. Mix together the apricots, dates and lemon juice and use to fill the apples.
5. Arrange apples in a circle in a round dish, add 30 ml (2 tbsp) water.
6. Mix together the apricots, dates and lemon juice and use to fill the apples.
7. Spoon 5 ml (1 tsp) of the honey into each apple centre.
8. Cook 100% (High) 8 - 9 minutes until just tender, turning apples 3 times.
9. Stand 2-3 minutes and drizzle with the extra honey and sprinkle with toasted almonds.
10. Serve at once.
serving amount
makes 4
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