Recipe for Greek Style Baked Apples
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This recipe originated on the island of Chios, where apples grow abundantly. The almost syrup included in this recipe is a particular specialty on Chios, as well, and it makes its way into various dishes on the island. Those who make this dish regularly believe that it actually tastes better the next day. If making it a day in advance, store it in the refrigerator and then heat it gently in a warm oven just before serving.
Greek Style Baked Apples (Mila Psita) Recipe Ingredients:
- 12 whole apples, cored – choose firm varieties such as fuji or granny smith
- 15 dried figs, chopped
- 1 cup raisins
- 12 dried apricots, chopped
- 1 cup walnuts, chopped
- 1 cup almond syrup, such as soumouda from Chios
- 1 cup sweet white wine, such as Muscat
- 1/2 cup orange liqueur, such as Grand Marnier
- 1 1/2 teaspoons ground cinnamon
- 1/2 teaspoon ground cloves
- 1/2 cup granulated sugar
How to Prepare Greek Baked Apples:
Preheat the oven to 350 Degrees Fahrenheit.
Place the apples in a 9 x 13 baking dish.
Add the figs, raisins, and apricots to a medium bowl and stir gently with a wooden spoon.
Stuff each of the apples with this mixture, being careful to make sure that each apple gets all three ingredients of the mixture. Sprinkle the walnuts around the apples.
Add the almond syrup, sweet white wine, and orange liqueur to a medium bowl and whisk gently until well combined. Pour the mixture evenly over all the apples.
Stir together the cinnamon, cloves, and sugar into a small dish. Sprinkle evenly over all the apples.
Place the baking dish in the center of the oven and bake until tender, which should take about 45 minutes. Bast the apples several times through the cooking process with the pan juices.
Let rest a few minutes before serving or store in the refrigerator until the next day. Be sure to spoon the pan juices over each of the apples when you do serve it!
*Please Note: Recommended cook times for GreekBoston.com Greek recipes vary depending on elevation, environmental conditions, the cookware being used, and the nature of the oven or stove. Although we have given approximations, these don’t always take into account your unique environment.
This post was written by Greek Boston