Debit/Credit Payment

Credit/Debit/Bank Transfer

Apples Fresh from the Oven

January 11, 2016
Print Friendly, PDF & Email


During the cold, rainy months of winter in Israel, a warm and sweet dessert is quite appealing. The recipe this month features a baked apple dish that is sure to please. Apples were carried over trade routes in the Middle East centuries ago, and are now a common fruit in many countries today. Israeli apple orchards are primarily located in the Golan Heights in northern Israel near Syria. This area is referred to as “Israel’s apple basket.” Red Delicious, Granny Smith, Gala, Pink Lady and Starking are the most common varieties. Apples are often served around the holidays in Israel, but can be a comfort food throughout the winter as well.

Sweet-Baked Apple


12 large apples, each with a stem
¼ c. brown raisins
¼ c. white raisins
3 c. water
½ c. shelled walnuts
1 cinnamon stick
1 tbsp. vinegar
¾ c. dried apricots
¾ c. honey


  • Cut off the apple tops horizontally while leaving the stems and the leaves intact;
  • Core the apples, and chop the walnuts and the raisins;
  • Mix the raisins with the walnuts and stuff the apples with the mixture;
  • In a pot, bring two cups of the water to a boil, add the honey and the cinnamon, and cook for ten minutes;
  • Remove from the stove, discard the cinnamon stick, and add the vinegar;
  • Arrange the apples in a baking dish, return the apple tops on each apple then add in the liquid;
  • Bake in oven at 325° F (177° C) for fifty to sixty minutes or until the apples are tender;
  • Boil the apricots in one cup of water until all the water is absorbed;
  • Puree the apricots, and serve the apples with the apricot puree.

Serves 12 people

Source: By Joanne Gosselin, BFP Staff Writer

Source: Recipe from King Solomon’s Feast: Culinary Delights from the Cuisine of Biblical Israel, by Cvia Rodin and Tibor S. Rodin, Ph.D.

Latest News

Current Issue

View e-Dispatch

PDF Dispatch

Search Dispatch Articles

  • Order