Warm Baked Apples with Mushroom Honey

Baked apples have long warmed American tables as a simple farmhouse dessert. Here firm fruit is filled with butter, walnuts, and honey gently infused with candy-cap mushrooms, bringing a maple-like depth alongside cinnamon and thyme.

Serves 4 · 15 min prep · 40 min cook

Estimate for one serving

• 278 cal
• 2g protein
• 48g carbs
• 11g fat
• 3g fiber

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Ingredients

• 4 medium firm baking apples
• 1/4 oz dried candy-cap or mild dried mushrooms
• 1/3 cup honey
• 3 tbsp unsalted butter
• 1/4 cup chopped walnuts
• 3 tbsp raisins or dried cranberries
• 1 tsp ground cinnamon
• 1/2 tsp fresh thyme leaves
• 1/2 tsp vanilla extract
• 1/8 tsp pinch of salt
• 1/2 cup apple cider or water

Instructions

1. 1Preheat the oven to 375°F. Core the apples from the stem end, leaving the base intact to hold the filling, and place them upright in a small baking dish.
2. 2Finely crumble or grind the dried mushrooms. Warm the honey gently in a small saucepan over low heat, stir in the crumbled mushrooms, and let steep off heat for 5 minutes so the flavor blooms.
3. 3In a bowl mix the softened butter with the walnuts, raisins, cinnamon, thyme, vanilla, salt, and half of the mushroom honey until a sticky stuffing forms.
4. 4Spoon the stuffing into the cavities of each apple, packing it gently. Drizzle the remaining mushroom honey over the tops.
5. 5Pour the cider or water into the bottom of the dish the apples to keep them moist.
6. 6Bake uncovered until the apples are tender when pierced with a knife but still hold their shape and the filling is caramelized on top, 35 to 45 minutes depending on apple size. Baste once halfway with the pan juices.
7. 7Remove from the oven and let rest 5 minutes. Spoon the warm pan syrup over each apple before serving.
8. 8Serve each apple in a shallow bowl with extra pan juices; a dollop of plain yogurt or crème fraîche balances the sweetness nicely.