We try to create desserts for two to avoid having an insane amount of leftovers and to save our calories for more important things like potatoes, meat and wine. But this recipe can easily be doubled or tripled. If you don’t have sorghum, use honey. Molasses would be a bit heavy. But if you try that and like it well then let us know.
- 2 small to medium-sized apples (the variety is up to you)
- 1/4 cup chopped pecans
- 1/4 cup chopped dates
- 1 tbsp brown sugar
- 1 tsp sorghum
- pinch cloves
- about 1/4 cup fortified wine such as sherry or Marsala
Wash and core apples. In a small bowl, mix dates, pecans, sugar, sorghum and cloves. Divide the stuffing evenly between the two apples, packing well. Place in a casserole dish and pour in enough of the sherry or Marsala to cover the bottom. Bake at 350 until tender, about an hour. Serve in bowls with the drippings from the bottom of the pan. Be careful scooping out the apples to keep any stuffing from slipping out the bottom, if you’ve packed it well you should be fine. You can also cut and core the apples as pictured below if you prefer. Any of the four toppings would also work well for apples.