Apples Baked in Pomegranate Syrup
- 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
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.