Baked Apples With Dates And Apricots - cooking recipe

Ingredients

1/2 cup pitted dates, chopped
1/2 cup dried apricot, chopped
3 tablespoons honey
1 tablespoon pomegranate molasses
3/4 cup sweet white wine, such as riesling
1 teaspoon ground cinnamon
1/8 teaspoon ground cloves
1/8 teaspoon nutmeg, freshly grated
6 large apples, firm, cored (Pink Lady, Rome Beauty, Granny Smith)

Preparation

Heat the oven to 325 degrees.
Pulse the dates and apricots in a food processor until chopped and clumping together, about 10-12 times or chop by hand (dip your knife in hot water to make it easier).
Transfer the fruit to a bowl; stir in the honey, pomegranate molasses, 1/4 cup of the wine, cinnamon, cloves and nutmeg.
Stuff the mixture into the cored apples, mounding at the top. Place the apples in a baking dish. Pour the remaining 1/2 cup of the wine around the apples. Bake until the apples are soft, basting often with the wine and juices, about 45 minutes.
Serve warm or at room temperature; spoon some of the cooking juices around the apples.