Pescatarian Honey-Roasted Apples with Cinnamon and Thyme
Roasted fruit is one of those techniques that feels fancy but asks almost nothing of you, and these honey-roasted apples are proof. The cut sides caramelize in the oven until they're deep golden and jammy, while fresh thyme adds a subtle herbal note that keeps the whole thing from tipping into pure dessert territory. A quick honey-butter glaze — made with just a saucepan and a few minutes of stirring — coats every apple half and pools in the cored cavities for maximum flavor. Ceylon cinnamon brings a softer, more floral warmth than the standard supermarket variety, and it makes a noticeable difference in the finished dish. Basting halfway through is the one small step that takes these from good to genuinely great. A spoonful of fresh ricotta alongside adds a cool, creamy contrast that makes this work equally well as a weeknight side or a low-key dinner party dessert. It's the kind of recipe that looks like you tried much harder than you actually did.
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Learn more →Ingredients
4 servings
- 4 medium apples (such as honeycrisp or fuji), halved and cored
- 3 tbsp honey
- 2 tbsp unsalted butter
- ¼ tsp ground ceylon cinnamon
- ¼ tsp fine sea salt
- 4 sprigs fresh thyme
- 2 tbsp water
For serving
- fresh ricotta, for serving (optional)
Instructions
- 1
Preheat the oven to 375°F (190°C). Arrange the apple halves cut-side up in a 9x13-inch baking dish.
- 2
Combine the honey, butter, Ceylon cinnamon, salt, and water in a small saucepan over low heat, stirring until the butter is melted and the mixture is smooth, about 2 minutes.
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