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Baked Apples with Honey
Instructions
I prepare all the ingredients I need. I choose sweet-and-sour apple varieties.
I rinse the apples, cut them in half and carefully remove the core.
I move the apples into a baking dish and sprinkle each half with cinnamon.
I place a little raisins into each hollow.
I drizzle honey over the top. The amount of honey can be adjusted depending on how sweet the apples are and on your taste preferences.
I place a small piece of butter into each hollow.
I put the dish of apples into an oven preheated to 180 °C and bake for 30–35 minutes. The time depends on the variety of the apples and their size. The apples are ready when the skin starts to crack and the halves lose their shape.
The baked apples with honey are ready. When serving, you can drizzle over a little more honey or some caramel.Bon appétit!
Tips
- 1
Choose sweet-and-sour apple varieties (Antonovka, Semerenko, Simirenko) – their tartness balances the sweetness of the honey and keeps the dessert from being cloying.
- 2
Don't remove the skin – it holds the shape of the halves and gives a lovely “sculpted” look. Baked skin turns soft and tasty.
- 3
Soak the raisins in boiling water 10 minutes before using – they will swell and become juicier in the filling. Dry raisins give a “tough” result.
- 4
Add a piece of butter – during baking it turns into a “creamy sauce” that trickles down over the apples. A similar trick works in other fruit desserts.
FAQ
Which apples are best to choose? +
For baking with honey the ideal choices are: Antonovka (the classic, tart), Semerenko (firm flesh), McIntosh (aromatic), Gala (sweet but holds its shape), Granny Smith (tart, for contrast). Avoid summer varieties (Beliy Naliv, Melba) – they quickly cook down to mush. Tart varieties go better with honey, and their “juice” becomes a signature caramel. For a more festive version, bake whole apples with the core removed – it looks prettier.
What can replace the raisins? +
Alternatives: dried apricots in pieces (bright orange colour), prunes (a “deeper” flavour), chopped dates (sweet), dried cranberries (a touch of tartness), chopped walnuts or almonds (a crunchy accent), frozen cherries (tartness and colour). For a New Year version, use a mix of all the dried fruits in small amounts. For a children's dessert – marshmallows (sweet, and they “melt” beautifully). For a grown-up version – a couple of squares of dark chocolate.
How long do baked apples keep? +
In the refrigerator in a closed container – 2 days. The next day the flavour is even brighter, as the honey soaks into the apples. Reheat in the microwave for 20 seconds, or eat cold (also delicious). They can be frozen (up to 1 month), but after thawing the texture becomes softer. They are best freshly made – in the first 1–2 hours after baking, still warm, with vanilla ice cream.
What to serve them with? +
The classic: with vanilla ice cream (the contrast of hot and cold). With whipped cream. With Greek yoghurt (a lighter option). With sour cream and icing sugar. On porridge (oatmeal) in the morning. For a festive dessert, serve on a nice plate with a sprig of mint. A grown-up version – drizzle over a tablespoon of rum or calvados before serving. For children – with chocolate syrup or caramel.
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