📝 About This Recipe
A timeless treasure from the Russian countryside, 'Yabloki Pechonyye' is a comforting dessert that has graced Slavic tables for centuries. These apples are cored and filled with a rich, floral honey and toasted walnut mixture, then slow-baked until the skins slightly burst and the flesh turns into a silky, custard-like consistency. It is a wholesome, fragrant sweet that perfectly captures the soul of Russian hospitality and the warmth of a winter hearth.
🥗 Ingredients
Main Ingredients
- 4 pieces Large Baking Apples (Antonovka, Honeycrisp, or Granny Smith work best)
- 1 tablespoon Lemon Juice (to prevent browning)
The Nut and Fruit Filling
- 1/2 cup Walnuts (shelled and roughly chopped)
- 1/4 cup Sultanas or Golden Raisins (soaked in warm water for 10 minutes then drained)
- 4 tablespoons Raw Wildflower Honey (plus extra for drizzling)
- 2 tablespoons Unsalted Butter (softened at room temperature)
- 1 teaspoon Ground Cinnamon
- 1/4 teaspoon Ground Ginger
- 1/8 teaspoon Ground Cardamom (optional but authentic)
- 1 pinch Sea Salt (to balance the sweetness)
Baking Liquid
- 1/2 cup Apple Cider or Water
- 1 piece Star Anise (for the pan liquid)
- 1 piece Cinnamon Stick
For Serving
- 1/2 cup Smetana or Sour Cream (chilled for contrast)
- 4 sprigs Fresh Mint (for garnish)
👨🍳 Instructions
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1
Preheat your oven to 375°F (190°C). Position the rack in the center of the oven for even heat distribution.
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2
Wash the apples thoroughly and pat them dry. Using a sharp paring knife or an apple corer, remove the core from the top, stopping about half an inch from the bottom to create a 'well' that holds the filling.
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3
Widen the opening at the top to about 1 inch in diameter. Brush the exposed apple flesh with lemon juice to keep it bright and prevent oxidation.
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4
Using the tip of your knife, make a shallow horizontal score (a light cut) through the skin all the way around the middle of each apple. This prevents the skin from bursting messily as the apple expands.
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5
In a small skillet over medium heat, lightly toast the chopped walnuts for 3-4 minutes until fragrant. Let them cool slightly.
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6
In a medium mixing bowl, combine the toasted walnuts, soaked raisins, softened butter, honey, cinnamon, ginger, cardamom, and salt. Mix until a thick, sticky paste forms.
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7
Generously stuff each apple cavity with the honey-walnut mixture, pressing down gently with a spoon. It's okay if the filling mounds slightly over the top.
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8
Place the stuffed apples in a deep baking dish or a cast-iron skillet just large enough to hold them without them touching.
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9
Pour the apple cider (or water) into the bottom of the dish. Drop in the star anise and cinnamon stick to infuse the steam.
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10
Bake for 35 to 45 minutes. The exact time depends on the apple variety; they are done when a knife slides easily into the side but the apple still holds its shape.
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11
Every 15 minutes, use a spoon to baste the apples with the juices from the bottom of the pan to keep them moist and glazed.
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12
Once tender, remove from the oven and let them rest for 5-10 minutes. The syrup in the pan will thicken as it cools.
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13
Transfer each apple to a shallow serving bowl, drizzle with the remaining pan juices, and top with a dollop of cold smetana or sour cream.
💡 Chef's Tips
Choose firm, tart apples; soft varieties like McIntosh will turn into applesauce in the oven. Do not core all the way through the bottom, or your delicious honey filling will leak out immediately. If the honey is too thick, warm it slightly so it incorporates easily with the nuts and spices. For a truly authentic Russian touch, add a teaspoon of Cognac or Brandy to the filling mixture. If the tops begin to brown too quickly, cover the dish loosely with foil for the last 15 minutes of baking.
🍽️ Serving Suggestions
Serve warm with a dollop of cold Smetana (Russian sour cream) or Greek yogurt for a tangy contrast. Pair with a hot cup of Russian Caravan tea or a glass of spiced Ivan-Chai. Add a side of vanilla bean ice cream if serving to those who prefer a more modern, decadent twist. Accompany with a small glass of chilled dessert wine or a sweet Mead (Medovukha). A sprinkle of extra toasted walnut dust on top adds a beautiful texture and professional finish.