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Kosher Side Dishes



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Stuffed Baked Apples PDF Print E-mail

by Chef Laura Frankel, author of Jewish Cooking for All Seasons (Wiley) and Jewish Slow Cooker Recipes (Wiley)

I like the play of savory and sweet together in this dish. I also love the earthy herbs with the dried fruit and fresh apples. Baked apples with stuffing make a pretty presentation and can be made up to two days before serving. The apples can be stored, covered, in the refrigerator.

Ingredients:

3 shallots, sliced thinly
2 cloves of garlic, chopped
1/4 cup chopped fresh flat leaf parsley
1 tablespoon chopped fresh thyme
3 fresh sage leaves, chopped
2 tablespoon fresh rosemary-chopped
1 cup fresh whole wheat bread, crust trimmed off and cubed
1/4 cup pitted dates
1/4 cup dried apricots
1 tablespoon pomegranate paste
1/4 cup chicken stock
1/2 cup white wine
3 tablespoons honey
6 large firm apples, cored (I like Honey Crisp)

Directions:

Saut


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