Finch’s Bistro & Wine Bar Baked Apple

  

Recipe from Mario Medina, chef

Finch’s Bistro & Wine Bar

7644 Girard Ave., La Jolla

858-456-4056

finchslajolla.com

Don’t miss Chef Medina cooking up a mouthwatering recipe on KUSI-TV at 9:40 a.m. on Sunday, November 4.

 

Over the past 18 months Finch’s has established itself as a globally inspired bistro with a particular focus on distinctive made-from-scratch cuisine, paired with a carefully curated well-priced wine list featuring rare and hard-to-find wines. At the helm of the kitchen, Chef Mario Medina seduces guests with fresh, internationally inspired cuisine that is a feast for all the senses. Many of the ingredients are sourced locally. 

Linda Ravden, co-owner of Finch’s, grew up in Cape Town, South Africa, where apples are locally grown and plentiful. This baked apple dessert brings back happy memories of her childhood. The dessert is easy to make — even for non-cooks like Ravden’s mother who, after washing the apples and removing their cores, would fill the centers and sprinkle them with just about anything in the pantry: apricot jam, honey, syrup, cinnamon, cloves, nutmeg and any variety of chopped nuts.

Finch’s Bistro & Wine Bar Baked Apple
Serves 1

1 cup brown sugar

4 ounces chopped pecans

1 tablespoon cinnamon

¼ pound soft butter

8 Fuji apples, cored

½ cup honey

2 cups water

• Combine sugar, nuts, cinnamon and butter in a small bowl.

• Fill the cavity of the apple with the sugar mixture.

• Place apples in a baking pan.

• Pour honey over the apples and pour in water. 

• Cover with foil and bake in a 350-degree F. oven for 1 ½ hours.

• Serve piping hot with cream or ice cream.