February 23, 2024
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Apple Desserts for Rosh Hashanah

Apples Baked in Pomegranate Syrup

8 servings

  • I found this recipe in my files and made a few changes. It came from a cookbook author.
  • 4 apples, cored and cut into 16 wedges each
  • Juice from half a pomegranate
  • apple juice
  • ⅓ cup apricot preserves
  • ½ t. cinnamon
  • Seeds from half a pomegranate

1. Spray vegetable spray on a microwavable baking dish.

2. Place apple wedges in the dish.

3. Squeeze juice from half a pomegranate and add apple juice to make ½ cup.

4. Add preserves and cinnamon and mix well. Pour over apples and coat. Cover with plastic wrap.

5. Microwave on high for 2 minutes and stir. Continue until the apples are barely tender, at least 2 minutes more.

6. Remove seeds from remaining pomegranate half, discard white pith. Sprinkle over apples and serve.

 

Mother’s Rosh Hashanah Apple Cake

2 Cake Pans

I found this in my mother’s collection of recipes.

  • ⅔ cup vegetable oil
  • 2 cups brown sugar
  • 2 eggs
  • 2 t. cinnamon
  • 1 t. ground cloves
  • 2 cups applesauce*
  • 2 t. baking soda dissolved in
  • 1 t. wine
  • 4 cups flour
  • 2 t. vanilla
  • 2 cup raisins
  • ½-1 cup finely chopped nuts

1. Grease two cake pans. Preheat oven to 350 F.

2. With a mixer or hand mixer, cream oil and sugar.

3. Add eggs, cinnamon and cloves.

4. Add applesauce, dissolved baking soda and blend. Add flour, vanilla, raisins and nuts. Pour into a well-greased baking pans and bake 45 minutes or until a toothpick inserted into the center comes out clean.

*In place of applesauce, finely chop 2 large apples.

 

Baked Stuffed Apples

4 servings

This recipe is from a 2001 cookbook in Food & Wine by Ann Chantal Altman

  • 3 T. lightly toasted slivered blanched almonds
  • One 2.3-ounce box of kosher amaretti (almond flavored Italian macaroons), finely crumbled
  • ⅓ cup dry currents
  • 2 T. brown sugar
  • ½ t. cinnamon
  • Finely grated zest of 1 lemon
  • 2 T. softened unsalted butter or margarine
  • 4 apples
  • 1 cup apple juice
  • 2 T. dark rum

1. Preheat the oven to 375 F. Grease a square baking dish.

2. In a bowl, mix almonds with amaretti crumbs, currants, brown sugar, cinnamon and lemon  zest.

3. Remove interior core and seeds of apples within ½-inch of bottom. Score apple skin lengthwise at 1½-inch intervals. Arrange in a square baking dish. Spoon filling into apples. Pour apple juice and rum around the apples.

4. Bake for 20 minutes. Cover loosely with foil and bake 45-50 minutes longer or until the apples are very soft. Transfer to plates. Spoon juices on top.

Sybil Kaplan is a Jerusalem-based journalist, author and compiler/editor of nine kosher cookbooks. She is a food writer for North American Jewish publications, and she leads walks of the Jewish food market Machaneh Yehudah in English.

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