Baked Apples with Pumpkin Seeds

Baked Apples with Pumpkin Seeds
Westside Market NYC

Ingredients

  • Rome apples
  • 1 Cup  dry red wine
  • 3 Cups  sangria wine
  • 1 Cup  sugar
  • 1 Tablespoon  cinnamon
  • 1 1/2 Cup  dried cranberries
  • 1/4 Cup  currants
  • 1 Cup  honey
  • 1 Cup  pumpkin seeds
  • 2 Tablespoons  orange zest

This incredible recipe combines two of fall's best ingredients: apples and pumpkin seeds. Serve it either as an appetizer or a side dish, perhaps with some juicy pan-roasted pork chops.

See all apple recipes

Directions

Preheat the oven to 300 degrees.

Core the apples to remove the seeds. Score with the tip of a small knife in the middle of the apple and around it — this will help bake the apple evenly. Peel the skin an inch around the top of the apple.

Meanwhile, combine the red wine and sangria wine in a sauté pan and bring to a boil over high heat. Reduce by ½, remove from the heat, and set aside.
Place the apples in a roasting pan, cut side up. In the center of each apple, add the sugar. Then sprinkle the cinnamon around each apple. Bake the apples for 15 minutes.

Meanwhile, in a medium-sized bowl, toss together the cranberries, currants, honey, pumpkin seeds, and orange zest. (This will act as a topping for the apples.)

Remove the apples from the oven and top each with ¼ cup of the honey mixture and equal amounts of the reduced wine. Place back in the oven for 10 more minutes. Remove from the oven and serve either hot or cold. 

Nutrition

Calories per serving:

743 calories

Dietary restrictions:

High Fiber, Low Fat, Low Sodium Vegetarian, Dairy Free, Gluten Free, Wheat Free, Egg Free, Milk Free, Peanut Free, Tree Nut Free, Soy Free, Fish Free, Shellfish Free, No Oil Added

Daily value:

37%

Servings:

6
  • Fat 62g 96%
  • Carbs 856g 285%
  • Saturated 11g 53%
  • Fiber 53g 211%
  • Trans 0g
  • Sugars 742g
  • Monounsaturated 19g
  • Polyunsaturated 25g
  • Protein 42g 84%
  • Sodium 98mg 4%
  • Calcium 364mg 36%
  • Magnesium 837mg 209%
  • Potassium 3,619mg 103%
  • Iron 19mg 103%
  • Zinc 12mg 80%
  • Phosphorus 1,761mg 252%
  • Vitamin A 38µg 4%
  • Vitamin C 73mg 121%
  • Thiamin (B1) 0mg 26%
  • Riboflavin (B2) 1mg 55%
  • Niacin (B3) 11mg 54%
  • Vitamin B6 1mg 66%
  • Folic Acid (B9) 123µg 31%
  • Vitamin E 5mg 24%
  • Vitamin K 40µg 51%
See detailed nutritional info Have a question about nutritional data? Let us know.
Rate this Recipe

Be the first!

Bring your favorite dish to our table

Join the Daily Meal's Community and Share your Thoughts

The Daily Meal Editors and Community Say...