Apple Pie Dates
One thing I love about cooking seasonally is finding new ways to make the most of what's naturally abundant. Throughout the cooler months here in Tasmania, apples and pears of every variety are in season, making it the perfect time to enjoy them in simple, nourishing recipes.
Gently stewing apples enhances their natural sweetness while creating that comforting, apple pie flavour we all know and love. Paired with gorgeous Medjool dates, fresh whipped cream and a dusting of cinnamon, these little bites are both satisfying and wholesome.
Ingredients
10–12 large Medjool dates, pitted
2 medium apples, peeled and diced into small cubes
20 g grass-fed butter
1½ tsp ground cinnamon, plus extra for dusting
Pinch of sea salt
1 tsp maple syrup or honey (optional, if your apples aren't overly sweet)
200 mL pure cream
½ tsp vanilla bean paste (optional)
Method
Melt the butter in a saucepan over medium heat.
Add the diced apples, cinnamon and sea salt. Cook for 10–12 minutes, stirring occasionally, until the apples are soft and lightly caramelised. Stir through the maple syrup or honey during the final minute if desired. Allow to cool slightly.
Whip the cream (and vanilla, if using) until soft peaks form.
Slice each Medjool date lengthways and remove the pit.
Spoon the warm apple mixture into each date.
Finish with a dollop of whipped cream and a generous dusting of cinnamon.
