American

Baked Apples with Meringue and Pomegranate Syrup

April 24, 2021
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Photo by Povy Kendal Atchison
Author Notes

Luscious meringue-coated baked apples filled with antioxidant-rich pomegranate seeds and walnuts put a new spin on a quintessential treat. —Karin Lazarus

  • Prep time 25 minutes
  • Cook time 45 minutes
  • makes 6 apples
Ingredients
  • Pomegranate Syrup
  • 1 cup pure pomegranate juice
  • 1/4 cup cup honey
  • 1 tablespoon pure vanilla extract
  • Baked Apples with Meringue
  • 6 medium baking apples, such as Honeycrisp or Cortland
  • 3/4 cup fresh pomegranate seeds
  • 3/4 cup chopped walnuts
  • 2 tablespoons coconut oil, softened
  • 1/2 cup dark brown sugar
  • 1 teaspoon freshly grated lemon peel

  • 6 cinnamon sticks
  • 6 egg whites

  • 1/4 teaspoon cream of tartar

  • 1 teaspoon pure vanilla extract
In This Recipe
Directions
  1. Prepare the syrup. Combine the pomegranate juice and honey in a small saucepan. Bring to a boil. Reduce heat and simmer until reduced by half, stirring occasionally. Cool and stir in the vanilla. Set aside.
  2. Wash the apples and remove the cores, but do not cut all the way through to the bottom. Peel a wide strip (about 1½”) around the top edge.
  3. Preheat the oven to 350°F. Mix together 1/2 cup of the pomegranate seeds, walnuts, coconut oil, brown sugar, and lemon peel. Divide the pomegranate mixture evenly and fill each apple to within ¼ inch of the top of the apple. Insert a cinnamon stick into the center of each apple. Place the apples upright in a 9x13” baking dish. Pour the pomegranate syrup over the apples. Bake for 35 to 45 minutes, or until tender, basting frequently with the syrup.
  4. While the apples are baking, prepare the meringue. Beat the egg whites with cream of tartar until soft peaks form. Slowly add the sugar and continue beating until stiff and shiny. Blend in the vanilla extract.
  5. When the apples are slightly soft (not mushy!) remove from the oven. Increase the oven temperature to 450°F. Spoon or pipe meringue in decorative swirls over the upper one-third of each apple. Return apples to the oven and bake for another 3 to 4 minutes, or until the meringue is golden brown. Watch carefully to avoid burning.
  6. To serve, evenly distribute the hot pomegranate syrup onto six plates, saving a bit to pour over the meringue and place a baked apple on top. Sprinkle the remaining 1/4 cup of pomegranate seeds onto each plate. kjRemove the cinnamon stick before eating.

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