Seasonal baked apples stuffed with ricotta and roasted pumpkin puree with orange-caramel sauce - photo 1
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Seasonal baked apples stuffed with ricotta and roasted pumpkin puree with orange-caramel sauce

Desserts Vegetarian Dishes 90 min Medium 9 wyświetleń ~44.02 PLN - (0)
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Description

Delicate, winter dessert apples stuffed with creamy ricotta combined with roasted pumpkin puree, served with an aromatic orange-caramel sauce and toasted walnuts. The dish combines seasonal flavors: the sweetness of roasted pumpkin and apples, warm spices (cinnamon, nutmeg), and a fresh hint of orange. It looks very impressive – golden, shiny apples with a visible creamy filling and a dark, glossy sauce enliven the plate. Great as a dessert for a family gathering in winter, for a holiday party, or a romantic dinner. The dish is vegetarian and can easily be modified to a vegan version by replacing the ricotta and butter with plant-based alternatives.

Ingredients Used

Ingredients (17)

Servings:
4
  • Apple 3.3 szt.
  • Ricotta 250 g
  • Pumpkin (pulp) 500 g
  • Butter 30 g
  • Honey 40 ml
  • Brown sugar 60 g
  • Oat flakes 80 g
  • Orange 1 szt.
  • Vanilla extract 5 g
  • Cornstarch 10 g
  • Lemon juice 15 ml
  • Walnuts 100 g
  • 🌿 Przyprawy
  • Ground cinnamon 4 g
  • Nutmeg 2 szczypty
  • Salt 0.0 szczypt
  • ✨ Opcjonalne
  • Raisins 30 g
  • Fresh mint 0.5 pęczek
💰 Szacowany koszt dania: ~44.02 PLN (11.01 PLN/porcję)

💡 Kliknij na składnik aby oznaczyć jako użyty

Preparation steps

Preparing the pumpkin

1

Preheat the oven to 200°C (top-bottom). Cut the pumpkin in half, scoop out the seeds with a spoon, and cut the flesh into similarly sized pieces (about 3-4 cm). If you are using hokkaido, you do not need to peel the skin; for other varieties, peel them. Arrange the pumpkin pieces on a baking sheet lined with parchment paper, brush with 10 g of melted butter, and bake for 30–35 minutes until the pumpkin is soft (insert a knife – it should go in smoothly).

Ingredients: Pumpkin (pulp), Butter
Use a large baking tray and silicone paper. If the pieces bake unevenly, turn them after 20 minutes. You can use an immersion blender or mash the pumpkin with a potato masher.
2

After baking, transfer the soft pumpkin to a bowl and let it sit for 5 minutes to cool slightly. Blend the pumpkin into a smooth puree using an immersion blender or food processor, seasoning with 2 teaspoons of cinnamon (4 g), a pinch of nutmeg (1 g), and 20 g of honey. Taste the puree: it should be smooth, creamy, and slightly sweet — if it is too watery, cook it over medium heat in a pot for 3–5 minutes to evaporate the excess moisture.

Ingredients: Pumpkin (pulp), Ground cinnamon, Nutmeg, Honey
Use a food processor or an immersion blender; if you don't have one, pass it through a sieve and mix with a bit of butter. The puree must be smooth, without any fibers.

Filling

3

In a large bowl, place the ricotta (250 g). Add 150 g of prepared pumpkin puree, 5 g of vanilla extract, 10 g of honey, and a pinch of salt (1 g). Gently mix with a wooden spoon or silicone spatula until the mixture is smooth and creamy. The mixture should have the consistency of thick yogurt; if it is too loose, add 20 g of oats to thicken it, mixing carefully.

Ingredients: Ricotta, Pumpkin (pulp), Vanilla extract, Honey, Oat flakes, Salt, Raisins
Use a bowl with a capacity of at least 1.5 l. Do not mix too vigorously — the filling should remain slightly fluffy, not liquid. If you are using raisins (optional), add them after soaking in warm water for 10 minutes and draining.

Preparing the apples

4

Wash and dry the apples (4 pieces). Cut off the top thinly as a 'cap' (about 1 cm). Using a sharp knife and a teaspoon, hollow out the center of the apple, creating a 'cup' with 1 cm thick walls and bottom; be careful not to pierce the skin. Remove the seeds. Drizzle the inside with 5 ml of lemon juice to prevent browning.

Ingredients: Apple, Lemon juice
Use a sharp, small knife and a teaspoon for hollowing out. If the apple is very hard, you can lightly score around the edge of the inside to make it easier to fill with the stuffing.

Crumble topping

5

In a small bowl, combine 50 g of oats, 60 g of chopped walnuts (about half the portion), 40 g of brown sugar, and 20 g of butter (cold, cut into cubes). Rub together with your fingers or use two knives until clumps form (crumble). The crumble should be moist and chunky, not dry and powdery.

Ingredients: Oat flakes, Walnuts, Brown sugar, Butter
It's best to use cold butter for a crispy texture. If you don't have butter, replace it with 20 g of coconut oil — the flavor will be different.

Stuffing and baking apples

6

Fill each hollowed apple with the ricotta-pumpkin cream (about 150 g of filling per apple, adjust to ensure all apples are evenly filled). Top each portion with 1–2 tablespoons of the crumble made from flakes and nuts. Arrange the apples upright in a baking dish, cover lightly with aluminum foil, and bake in the preheated oven for 25–30 minutes. After 20 minutes, remove the foil to allow the crumble to brown. The apples are ready when softness can be checked with a toothpick: it should go in with slight resistance (the apple holds its shape, but the flesh is soft).

Ingredients: Apple, Ricotta, Pumpkin (pulp), Oat flakes, Walnuts, Brown sugar, Butter
Use a baking dish with a diameter of about 24 cm or a rectangular one measuring 20×30 cm. The foil prevents excessive drying. Do not cut the apples too thin when hollowing them out, so they do not fall apart in the oven.

Orange-Caramel Sauce

7

In a medium saucepan over medium heat, melt 30 g of butter with 40 g of brown sugar, stirring until a liquid caramel forms (2–3 minutes). Remove from heat for a moment and carefully pour in 150 ml of freshly squeezed orange juice (from about 1.5–2 oranges) — the mixture will bubble. Return to heat, add the zest of 1 orange (avoiding the white part) and 5 ml of lemon juice. In a small bowl, dissolve 10 g of cornstarch in 15 ml of cold water and pour it into the sauce, cooking for 1–2 minutes until the sauce thickens and becomes glossy. Taste: the sauce should be sweet and sour, smooth, and slightly runny.

Ingredients: Butter, Brown sugar, Orange, Lemon juice, Cornstarch
Use a wide saucepan for easier mixing. Be careful of splattering hot caramel when adding the orange juice. The starch gives a clear thickening, do not cook too long (it may thin out if cooked too long).

Toasting nuts

8

In a dry skillet, toast 50 g of walnuts (the remaining portion) for 3–5 minutes over medium heat, stirring frequently, until they start to release their aroma and lightly brown. Once cooled, chop coarsely, leaving a few whole pieces for decoration.

Ingredients: Walnuts
Use a non-stick pan and stir constantly to avoid burning the nuts. The nuts will be warm and more aromatic after roasting.

Finishing and serving

9

Remove the apples from the oven and let them sit for 5 minutes. Place one apple on each plate, generously drizzle with orange-caramel sauce (about 30–40 ml per serving), sprinkle with toasted walnuts, and optionally garnish with mint leaves. If you used raisins, you can additionally decorate next to the apple. Serve slightly warm — the cream inside should be velvety, and the apple skin should be gently golden.

Ingredients: Apple, Orange, Walnuts, Fresh mint, Raisins
Use a slotted spoon to evenly drizzle the sauce. The dessert tastes best served within 30 minutes after baking — that's when the crumble is crispy.

Additional tips

10

If you want to prepare the dessert in advance: bake the apples and prepare the sauce, store separately in the fridge for up to 24 hours. To serve, heat the apples for 8–10 minutes in the oven at 160°C, warm the sauce in a saucepan. For a vegan version, replace the ricotta with a creamy plant-based cheese and the butter with plant-based margarine.

Ingredients: Ricotta, Butter, Cornstarch
Heat gently to avoid drying out the apples. If the sauce thickens too much after cooling, thin it out with a few drops of water and reheat.

Fun Fact

💡

Italian ricotta has historically been used in both sweet and savory dishes – it originally emerged as a byproduct of cheese production, and today it often appears in desserts, combining cheesy textures with fruits and spices.

Best for

Świąteczne spotkanie Romantyczna kolacja Rodzinne popołudnie zimowe

Tips

🍽️ Serving

Serve slightly warm so that the cream inside is velvety. Add 1 scoop of vanilla ice cream next to the apple for a contrast in temperature and an additional creamy effect. You can also serve the sauce in a small pitcher so that guests can adjust the amount themselves.

🥡 Storage

Store the baked apples and sauce separately in the refrigerator for up to 24 hours. To reheat: oven at 160°C for 8–10 minutes for the apples and briefly warm the sauce over low heat, stirring. Do not freeze the ricotta filling (it will change texture).

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