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Seared Apples

Halved and pressed into a fragrant mix of candied ginger and toasted nuts, seared apples are a sophisticated (and far healthier) version of those sticky sweet candied apples from childhood.

  • Servings: 4
Seared Apples


  • 1/4 cup almonds
  • 3/4 teaspoon chopped candied ginger
  • 1/2 teaspoon cinnamon
  • 1/4 teaspoon nutmeg
  • 1/4 cup (packed) light brown sugar
  • 2 Gala or McIntosh apples, halved and cored
  • 1 egg white
  • 1 tablespoon butter
  • 1 3/4 cups prune juice


  1. Preheat the oven to 350 degrees.

  2. In a dry skillet over medium-high heat, toast the almonds until light golden brown and fragrant, stirring frequently. Let cool and grind into a fine powder.

  3. Combine the almonds, ginger, cinnamon, nutmeg, and brown sugar in a shallow dish. Brush the apples with the egg white and press into the spice mixture.

  4. Heat the butter in a saucepan over medium heat. Brown the cut side of the apples in the pan for 1 to 2 minutes. Turn the apples over and add 1/2 cup of water and the prune juice. Bring to a boil, then simmer for 1 hour, or until the apples are tender and the sauce is reduced to a thick syrup.

  5. Place an apple half on each of 4 dessert plates and spoon the sauce over each.

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