Baked Apples with Curd and Walnuts
A warm autumn dessert with a curd filling that carries the protein.
40 min
2 servings
Difficulty 2/5
Dessert
Prep 10 min · Cook 30 min
Apples hollowed out and filled with curd, walnuts, raisins and cinnamon, then baked until the skin wrinkles. The curd sets as it bakes, so the filling holds together instead of running out of the apple.
Per serving
344
kcal / serving
Ingredients
Written for 2 servings. Change the servings to rescale every amount.
Apple
2 large (446 grams)
Curd / Quark
150 grams
Walnuts
20 grams
Raisins
20 grams
Honey
2 teaspoons (14 grams)
Cinnamon, ground
1 teaspoon (2.6 grams)
Butter
1 teaspoon (5 grams)
Steps
Heat the oven to 180 °C. Cut the core out of each apple from the top, leaving the base closed, and widen the hole to about 3 cm.
5 min
Mix the curd with the chopped walnuts, the raisins, the honey and the cinnamon.
5 min
Fill the apples, dot the butter on top and stand them in a dish with two tablespoons of water — the water stops the bottoms scorching.
2 min
Bake 30 minutes, until the skin wrinkles and a knife goes into the flesh with no resistance.
30 min
Serve warm, with the juices from the dish spooned over.
1 min
Serving suggestion
A spoon of Greek yogurt on the side is enough; they need no cream.
Storage
Keeps two days in the fridge. Reheat covered, or the skin goes leathery.
Notes
Firm apples hold their shape; a soft one collapses into sauce around the filling.
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