Savoury Baked Apples With Herbed Shallots
95 mins (prep 30, cooking 65)
15 ingredients
6 servings
A recipe found in The Toronto Star. It was adapted from Jewish Cooking for All Seasons: Fresh, Flavorful Kosher Recipes for Holiday and Every Day (2006) by Chicago restaurateur Laura Frankel. The tester tried this recipe with various apple varieties and preferred the firm and tart Empire apples. The dish is recommended as a side to roast meat. If you don't have a melon baller you can use an apple corer. Your hole willl be smaller and it will cut right through the fruit. You'll have extra stuffing to fill a few more apples.

Categories:  holiday , side-dish , fruit , north-american , apple , taste~mood , kosher , <-4-hours , savory , time-to-make ,
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Serving Size (75.24 g)
Servings 6
Amount per Serving
Calories 142.78 Calories from Fat 25.74
% Daily Value *
Total Fat 2.86g 26.42%
Saturated Fat 0.44g 13.11%
Trans Fat 0.0 %
Cholesterol 0.0mg 0.0%
Sodium 5.01mg 1.25%
Total Carbohydrate 23.44g 46.87%
Dietary Fiber 2.12 g 50.83%
Sugars 16.21 g %
Protein 0.5g 6.0%
Vitamin A 128.54IU% Vitamin C 1.89mg%
Calcium 58.98mg% Iron 3.31mg%
*Percent Daily Values are based on a 2,000 calorie diet. Your diet value must be higher or lower depending upon your calorie needs:
  Calories 2,000 2,500
Total Fat Less Than 65g 80g
Sat Fat Less Than 20g 25g
Cholesterol Less Than 300mg 300mg
Sodium Less Than 2,400mg 2,400mg
Total Carb   300g 375g
Dietary Fiber   25g 30g
Potassium   3,500 mg
Protein   50 g
Calories Per Gram
Fat 9•Carbohydrate 4•Protein 4
*Nutrition information was calculated excluding the following ingredients:
firm apples, large, chopped flat leaf parsley, chopped, chopped, dried, pomegranate molasses