In Greek: μήλα ψητά στο φούρνο, pronounced MEE-lah psee-TAH stoh FOOR-no
This is a favorite cold weather dessert, using red apples. Once the apple is cored, the walnut stuffing goes in. Cinnamon and cloves add traditional tastes.
Cook Time: 45 minutes
Total Time: 45 minutes
- 14 Gala or Braeburn apples
- 1/2 pound of coarsely chopped walnuts
- 4 tablespoons of sugar
- 2 tablespoons of brandy
- 1 tablespoon of lemon juice
- 2 teaspoons of ground cinnamon
- 28 whole cloves
- FOR THE SYRUP
- 1 cup of sugar
- 1 1/2 cups of water
- juice of 1/2 lemon
- 4 whole cloves
- 1 stick of cinnamon
Preheat oven to 350F (180C).
Wash the apples and core from the top, using an apple corer or melon baller, taking care not to pierce the bottom of the apple. Place the apples in a baking pan just large enough to hold them.
In a bowl, combine walnuts, sugar, brandy, lemon juice, and cinnamon. Spoon the mixture into the core of each apple, filling to the top. Stick two cloves into the skins of each apple.
Boil all syrup ingredients for 3-4 minutes and pour over the apples. Bake at 350F (180C) for approximately 45 minutes for medium soft, 1 hour for soft apples.
Apples can be served whole or cut in half.
Serving suggestion: Add a scoop of ice cream or dollop of plain yogurt or whipped cream for an extra treat.