Pescatarian Ginger-Cardamom Baked Apples with Walnuts
Warm spices, golden caramelized skins, and a nutty honey filling ā this is the kind of dessert that makes your whole kitchen smell like a holiday. Firm baking apples like Honeycrisp or Braeburn hold their shape beautifully in the oven, so you get tender, jammy fruit without any mushiness. The filling combines walnuts, fresh ginger, cardamom, cinnamon, and a touch of turmeric into something that feels almost exotic but comes together in minutes. Melted coconut oil and honey bind everything into a sticky, fragrant mixture that bubbles down into the apple as it bakes, creating its own luscious sauce at the bottom of the pan. Basting halfway through is the small step that makes a big difference ā those pan juices keep the fruit moist and deepen the caramelization around the edges. A scatter of pomegranate seeds at the end adds a jewel-bright pop of color and a little tartness that cuts through the sweetness perfectly. This is an effortlessly elegant dessert that happens to be completely plant-based and naturally free of any meat or seafood concerns.
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Learn more āIngredients
4 servings
- 4 large firm baking apples (such as honeycrisp or braeburn)
- Ā¾ cup raw walnuts, roughly chopped
- 3 tbsp honey
- 1 tbsp fresh ginger, finely grated
- 1 tsp ground cardamom
- Ā½ tsp ground cinnamon
- Ā¼ tsp ground turmeric
- ā tsp fine sea salt
- 2 tbsp coconut oil, melted
- Ā½ cup water
- 1 tbsp fresh lemon juice
For serving
- 2 tbsp pomegranate seeds (optional)
Instructions
- 1
Preheat the oven to 375Ā°F (190Ā°C). Using a melon baller or small spoon, core each apple from the top, removing the seeds and creating a cavity about 1 inch wide and 2 inches deep, leaving a solid 1/2-inch base so the filling stays in.
- 2
In a small mixing bowl, stir together the walnuts, honey, grated ginger, cardamom, cinnamon, turmeric, salt, and melted coconut oil until the mixture is evenly coated and holds together loosely.
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