There are a lot of rather timid recipes for baked apples out there, but this one, packed with spicy ginger and sweet dates, is a twist on the usual homey fare. It’s a dessert that pleads to be topped with a scoop of ice cream that will melt from the warmth of the fruit. These apples also make an eye-opening breakfast when you’re weary of the same old eggs-and-toast routine. If you’re anything like me, you’re not at your peak in the morning, so bake them the night before, then rewarm them while the coffee is brewing. At breakfast, ice cream is optional.

　　

Ingredients

makes 4 servings

　　1/2 cup (125 ml) white wine or unsweetened apple juice

　　1/2 cup (120 g) packed light brown sugar

　　1 1/2 tablespoons plus 2 tablespoons (1 ounce/30 g) unsalted or salted butter, melted

　　2 teaspoons all-purpose flour

　　1/4 teaspoon ground cinnamon

　　1 1/2 tablespoons peeled and minced fresh ginger

　　2 large egg yolks

　　Grated zest of 1/2 lemon, preferably organic

　　1/2 cup (50 g) walnuts, toasted and chopped

　　8 to 10 dates, pitted and cut into 1/2-inch (1.5-cm) pieces

　　4 medium apples (2 pounds/1 kg)

　　

Step 1

Preheat the oven to 350°F (175°C). Liberally butter a baking dish that will hold the apples in a single layer without a lot of extra room. Pour in the white wine or apple juice.

　　

Step 2

In a small bowl, stir together the brown sugar, the 1 1/2 tablespoons melted butter, the flour, cinnamon, ginger, egg yolks, and lemon zest. Mash in the walnuts and dates.

　　

Step 3

Using a melon baller, remove the stem end of the apple, then dig out the core, making sure to remove all the tough bits and seeds, but don’t cut through the bottom. With a vegetable peeler, remove a 1-inch (3-cm) ring of the skin from around the top of the cavity. Stuff the apples with the walnut-date mixture, but do not overfill. Brush the exposed flesh of the apples with the 2 tablespoons (1 ounce/30 g) melted butter.

　　

Step 4

Arrange the apples in the baking dish and bake until a sharp paring knife inserted into the apples meets no resistance, 30 to 45 minutes, basting occasionally with the liquid in the dish. If the filling is browning too quickly, drape the apples loosely with aluminum foil as they bake.

　　

Serving

Step 5

These apples beg to be served warm, drizzled with the pan juices and topped with a scoop of Vanilla Ice Cream (page 143), White Chocolate–Ginger Ice Cream (page 149), frothy Cider Sabayon (page 238), or simply on their own.

　　

Storage

Step 6

Baked apples can be cooked in advance then covered loosely with foil and rewarmed in a moderate oven before serving.

　　

Variation

Step 7

Vary the pan juices by using 1/4 cup (60 ml) rum or whiskey with 1/4 cup (60 ml) apple juice.

　　

tip

Step 8

Use a firm-fleshed apple, one that will resist falling apart during baking, such as Golden Delicious, Granny Smith, Pippin, Rome Beauty, or Winesap.

　　Ready for Dessert by David Lebovitz. Copyright © 2010 by David Lebovitz. Published by Ten Speed Press. All Rights Reserved.David Lebovitz lived in San Francisco for twenty years before moving to Paris. He baked at several notable restaurants before starting his career as a cookbook author and food writer. He's the author of four highly regarded books on desserts, and has written for many major food magazines, sharing his well-tested recipes written with a soupçon of humor. His popular, award-winning blog, www.davidlebovitz.com, entertains readers from around the world with sweet and savory recipes as he tries to unravel the complexities of living in Paris.