Ingredients with Measurements:
- 6 medium-sized apples
- 1/2 cup of terebinth syrup
- 1/4 cup of brown sugar
- 1/4 cup of butter
- 1/2 teaspoon of ground cinnamon
- 1/4 teaspoon of ground nutmeg
- 1/4 teaspoon of salt
- 1/4 cup of chopped walnuts
Special equipment needed:
- Baking dish
- Aluminum foil
Step-by-step instructions:
1. Preheat the oven to 375°F (190°C).
2. Wash the apples and remove the core with a corer or a knife, leaving about 1/2 inch of the bottom intact.
3. In a small saucepan, melt the butter over medium heat. Add the terebinth syrup, brown sugar, cinnamon, nutmeg, and salt. Cook for 2-3 minutes, stirring occasionally, until the sugar is dissolved.
4. Place the apples in a baking dish and pour the terebinth mixture over them, making sure to fill the cavities.
5. Cover the baking dish with aluminum foil and bake for 25-30 minutes or until the apples are tender.
6. Remove the foil and sprinkle the chopped walnuts over the apples. Bake for an additional 5-10 minutes or until the walnuts are toasted.
7. Remove from the oven and let the apples cool for a few minutes before serving.
Time:
Preparation time: 15 minutes
Cooking time: 35-40 minutes
Temperature:
375°F (190°C)
Serving size:
6 servings
Nutritional information:
Calories: 240
Fat: 10g
Carbohydrates: 40g
Protein: 2g
Fiber: 5g
Sugar: 31g
Substitutions for ingredients:
- Terebinth syrup can be substituted with maple syrup or honey.
- Brown sugar can be substituted with white sugar or coconut sugar.
- Butter can be substituted with coconut oil or vegan butter.
- Walnuts can be substituted with pecans or almonds.
Variations:
- Add raisins or dried cranberries to the terebinth mixture.
- Top the baked apples with vanilla ice cream or whipped cream.
- Use different types of apples such as Granny Smith, Honeycrisp, or Gala.
Tips and tricks:
- To prevent the apples from collapsing during baking, score the skin around the middle of each apple with a sharp knife.
- If the terebinth mixture is too thick, add a tablespoon of water to thin it out.
- Serve the baked apples warm with a drizzle of terebinth syrup.
Storage instructions:
Store any leftover baked apples in an airtight container in the refrigerator for up to 3 days.
Reheating instructions:
To reheat the baked apples, place them in a microwave-safe dish and microwave on high for 30-60 seconds or until warm.
Presentation ideas:
Serve the baked apples on a plate with a scoop of vanilla ice cream and a sprinkle of cinnamon.
Garnishes:
Sprinkle some chopped walnuts or pecans on top of the baked apples.
Pairings:
Serve the baked apples with a cup of hot tea or coffee.
Suggested side dishes:
Serve the baked apples with a side of roasted vegetables or a green salad.
Troubleshooting advice:
- If the terebinth mixture is too thin, cook it for a few more minutes until it thickens.
- If the apples are not tender after 30 minutes, cover the baking dish with foil again and bake for an additional 5-10 minutes.
Food safety advice:
Make sure to wash the apples thoroughly before using them in the recipe.
Food history:
Terebinth syrup is a traditional sweetener used in the Middle East and Mediterranean regions. It is made from the resin of the terebinth tree and has a sweet and slightly tangy flavor.
Flavor profiles:
The terebinth-baked apples have a sweet and tangy flavor with a hint of cinnamon and nutmeg. The chopped walnuts add a crunchy texture to the dish.
Serving suggestions:
Serve the terebinth-baked apples as a dessert or a sweet snack.
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Taste: Sweet, Tart, Spicy, Nutty, Caramelized