Baked, Stuffed Apples with Orange Sauce
(1 vote)
(1 vote)
Health Score:
65 / 100
Difficulty:
easy
Difficulty
Preparation:
30 min.
Preparation
ready in 1 hr
Ready in
Calories:
441
calories
Calories
Nutritional values
1 serving contains
(Percentage of daily recommendation)
(Percentage of daily recommendation)
| Calorie | 441 cal. | (21 %) | ||
| Protein | 3 g | (3 %) | ||
| Fat | 10 g | (9 %) | ||
| Carbohydrates | 76 g | (51 %) | ||
| Sugar added | 21 g | (84 %) | ||
| Roughage | 9.8 g | (33 %) |
more nutritional values
| Vitamin A | 0.1 mg | (13 %) | ||
| Vitamin D | 0.1 μg | (1 %) | ||
| Vitamin E | 1.9 mg | (16 %) | ||
| Vitamin K | 15.6 μg | (26 %) | ||
| Vitamin B₁ | 0.2 mg | (20 %) | ||
| Vitamin B₂ | 0.1 mg | (9 %) | ||
| Niacin | 2.1 mg | (18 %) | ||
| Vitamin B₆ | 0.3 mg | (21 %) | ||
| Folate | 58 μg | (19 %) | ||
| Pantothenic acid | 0.8 mg | (13 %) | ||
| Biotin | 14.8 μg | (33 %) | ||
| Vitamin B₁₂ | 0 μg | (0 %) | ||
| Vitamin C | 116 mg | (122 %) | ||
| Potassium | 676 mg | (17 %) | ||
| Calcium | 104 mg | (10 %) | ||
| Magnesium | 43 mg | (14 %) | ||
| Iron | 1.4 mg | (9 %) | ||
| Iodine | 4 μg | (2 %) | ||
| Zinc | 0.3 mg | (4 %) | ||
| Saturated fatty acids | 6.2 g | |||
| Uric acid | 68 mg | |||
| Cholesterol | 25 mg | |||
| Complete sugar | 74 g |
Author of this recipe:
EAT-SMARTER
all recipes of this author
Ingredients
for
4
- Ingredients
- 4 large Russet apples
- 3 Tbsps honey
- 4 Tbsps chopped, dried Date
- ½ tsp cinnamon
- 1 Tbsp butter
- 2 tsps Orange peel
- 2 Oranges
- Lemon balm
- For the orange sauce
- 2 Tbsps sugar
- 2 Tbsps butter
- 2 Oranges (freshly squeezed)
- 4 centiliters Grand Marnier
Preparation steps
1.
Preheat oven to 180°C (approximately 350°F).
2.
Rinse apples and remove cores with an apple corer. In a small saucepan, heat butter, honey, dates and cinnamon. Place apples in a greased baking dish and fill cavities with date mixture. Bake about 30 minutes.
3.
For the orange sauce: In a small saucepan, heat butter and sugar until melted. Stir in orange juice and orange liqueur.
4.
Place apples on dessert plates, sprinkle with orange zest and garnish each with half a slice of orange and a few lemon balm leaves. Drizzle each with orange sauce and serve immediately.
