A seasonal, aromatic dessert combining baked, soft apples with delicate ricotta cream and crunchy hazelnut praline. The dessert balances the sweetness of honey and brown sugar with the tartness of lemon and the freshness of mint, while the textures – the softness of the apples, the creaminess of the cheese, and the crunch of the praline – make the presentation both flavorful and visually stunning. This dish is perfect for chilly days when apples are in season; it works wonderfully as a conclusion to a festive lunch, a romantic dinner, or as a warm dessert for a gathering. Aesthetically presented apples dipped in light cream, sprinkled with golden pieces of praline and garnished with mint leaves catch the eye and invite you to taste.
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Preheat the oven to 190°C (fan 175°C). Prepare a baking dish measuring about 20x30 cm or a similar-sized roasting pan. Filling and baking the apples requires even heat.
Wash and dry the apples. Cut thin 2-3 mm slices from the bottom of each apple so they can stand steadily in the dish. Then, using an apple corer (a peeler with a seed core cutter) or a small spoon, cut out the core to a depth of about 3 cm — leave the bottom of the apple intact so the filling doesn't spill out.
Drizzle the hollowed-out apples with the juice of half a lemon (about 1 teaspoon of juice per apple) to prevent browning and add freshness. Arrange the apples in a baking dish, keeping about 2 cm of space between them.
Fill each hollowed apple with the prepared filling up to the edge, gently pressing down with a teaspoon to ensure the filling fills the interior well. Place 3-4 g of butter (a small piece) on top of each apple. Pour about 50 ml of water (or apple juice, if you want a richer flavor) into the bottom of the dish — the moisture will prevent burning and allow for the creation of an aromatic sauce.
Place the dish in the preheated oven and bake the apples for 30-40 minutes at 190°C. After 20 minutes, check the softness: insert a wooden stick into the center of one apple from the side — it should go in easily, and the skin should be slightly wrinkled. If the stick encounters resistance, bake for another 5-10 minutes.
In a medium bowl, combine oats (40 g), finely chopped hazelnuts (50 g — half of the total amount), 25 g of brown sugar (from 40 g), 15 g of melted butter, and 1/2 teaspoon of cinnamon (about 2.5 g). Stir with a spoon until you achieve a slightly moist but crumbly consistency — the ingredients should stick together slightly when pressed with your finger.
Prepare the praline: in a dry skillet, toast the remaining 50 g of hazelnuts for 6-8 minutes over medium heat, shaking the skillet every 30 seconds, until the skins start to crack slightly and the nuts are fragrant. Transfer to a kitchen towel and rub to remove some of the skins (you don't need to remove them all).
In a small saucepan over medium heat, melt the remaining 15 g of butter with 15 g of brown sugar and 15 g of honey, stirring until you achieve a smooth, slightly runny caramel (about 3-4 minutes). Add the toasted nuts and stir for 1 minute until the nuts are evenly coated. Transfer the mixture onto parchment paper in a thin layer and wait for it to harden (about 15-20 minutes), then place it in a cloth and crush it with a knife or by hand into irregular pieces — these will be your crunchy praline pieces.
In a large bowl, place the ricotta (250 g) and Greek yogurt (120 g). Add the zest of half a lemon, the juice from the remaining half lemon (about 1 teaspoon), 15 g of honey (from 30 g), and 5 g of vanilla extract. Whisk or mix on low speed for 1-2 minutes until the cream becomes smooth and silky. Taste and optionally sweeten with an additional teaspoon of brown sugar if you prefer a sweeter cream.
Remove the baked apples from the oven and let them rest for 5 minutes. In shallow bowls or on plates, place 2-3 tablespoons of ricotta cream as a "base." Gently place one baked apple on the cream (you can tilt it slightly to show the filled center). Crumble pieces of praline on top (break them into various sizes) and lightly drizzle the remaining honey (the remaining 15 g) for shine. Garnish with a few thin strips of candied orange peel (if using) and fresh mint leaves.
Serve the dessert slightly warm (apples just after 5-10 minutes from taking them out) or at room temperature. If you want to prepare it in advance: bake the apples until they are almost completely soft, cool them down, and store in the fridge; keep the praline separately in an airtight container — add just before serving to maintain crunchiness.
Roasted hazelnuts and honey are a traditional combination in Mediterranean and Middle Eastern cuisines — the nuts enhance the notes of honey, creating a flavor associated with regional sweets.
Serve the dessert on light, flat plates to contrast with the golden color of the pralines and the darker interiors of the apples. For a more elegant effect, add a thin vanilla pod next to the plate and serve with a glass of sweet dessert wine or tea with lemon.
Store leftovers in the fridge for up to 48 hours: ricotta cream in a sealed container, apples in a separate dish (covered), praline in a dry container at room temperature. For reheating: gently warm the apples in the oven at 120–140°C for 8–10 minutes; do not reheat the cream — it's better served chilled.
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A sweet ending to the New Year's Eve dinner is a must-have that will put everyone in a joyful mood for the new year.
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