Savoury Baked Apples With Herbed Shallots

Total Time: 1 hr 35 mins Preparation Time: 30 mins Cook Time: 1 hr 5 mins

Ingredients

• Servings: 6
• 6 large firm apples, preferably empire
• 1 tablespoon olive oil
• 6 shallots, halved and thinly sliced
• 1 garlic clove, minced
• 1/4 cup chopped flat leaf parsley
• 1 tablespoon chopped thyme leaves
• 2 teaspoons chopped rosemary
• 1/2 cup dried cranberries
• 1/2 cup chopped dried fig
• 1 tablespoon pomegranate molasses
• 3 tablespoons honey
• 3/4 cup dry wine, ie chardonnay, sauvignon blanc

Recipe

• 1 slice the top 1/4 inch off the apples.
• 2 using a melon baller, remove the core, seeds and enough flesh to form a hollow area for stuffing, leaving the bottom intact.
• 3 heat oil in small non-stick skillet over medium heat.
• 4 add onions and cook, stirring for 15 minutes until well browned.
• 5 stir in garlic, parsley, thyme and rosemary.
• 6 cook, stirring, for 5 minutes.
• 7 pulse cranberries and figs in food processor until chopped and clumping (don't let mixture become a paste).
• 8 transfer to bowl.
• 9 stir in shallot mixture, pomegranate mixture, honey and 1/4 cup wine.
• 10 stuff mixture evenly among apples.
• 11 place apples in baking dish.
• 12 pour remaining 1/2 cup wine around apples.
• 13 bake in preheated 350f oven until soft, about 45 minutes, occasionally spooning wine and juices over fruit so they don't dry out.
• 14 let stand at least 10 minutes before serving (they will wrinkle).
• 15 serve warm, drizzled with any remaining pan juices.