1. Heat the oven to 325 degrees. 2. Pulse the dates and apricots in a food processor until chopped and clumping together, about 10-12 times or chop by hand (dip your knife in hot water to make it easier). 3. Transfer the fruit to a bowl; stir in the honey, pomegranate molasses, 1/4 cup of the wine, cinnamon, cloves and nutmeg. 4. Stuff the mixture into the cored apples, mounding at the top. Place the apples in a baking dish. Pour the remaining 1/2 cup of the wine around the apples. Bake until the apples are soft, basting often with the wine and juices, about 45 minutes. 5. Serve warm or at room temperature; spoon some of the cooking juices around the apples. ---------------------------------------------------------------------------
Nutrition
Ingredients
