Luscious meringue-coated baked apples filled with antioxidant-rich pomegranate seeds and walnuts put a new spin on a quintessential treat. —Karin Lazarus
pure pomegranate juice
pure vanilla extract
Baked Apples with Meringue
medium baking apples, such as Honeycrisp or Cortland
fresh pomegranate seeds
coconut oil, softened
dark brown sugar
freshly grated lemon peel
cream of tartar
In This Recipe
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.
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.
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.
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.
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.
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.