Apples are such a humble fruit. They are often overlooked as a dessert option unless baked into a pie or a crisp… but what if the apple were the vessel for the dessert? We have created a delicious dumpling of tart skin and soft, creamy flesh with a warm, gooey rice pudding and a drizzle of dulce de leche – if you want even more sweetness. So simple you can make it on a Wednesday night, and so pretty to look at you could bake a tray of them as holiday side dishes.
1 medium sized, firm apple
1/3 cup cooked white rice
1 teaspoon wild rice (optional)
1 Tablespoon dried cranberries
1 Tablespoon golden raisins or currants
A pinch of cinnamon
A pinch of ginger powder
A pinch of nutmeg
1/2 cup sweetened condensed milk
- Preheat oven to 300 degrees.
- Wash apple and cut the top, leaving as much apple as possible, but still exposing the flesh.
- Using a melon baller or small spoon, gently scoop out the apple flesh to create a small bowl inside. Do not remove all the flesh, just enough to allow for stuffing. Set apple aside and transfer apple flesh to medium sized bowl.
- Using a fork, crush apple flesh into small bits. Add cooked white rice, wild rice, dried cranberries and golden raisins, cinnamon, ginger powder and nutmeg. Fold all ingredients together.
- Add half of the 1/2 cup of sweetened condensed milk to the rice and apple mixture and mix well.
- Place hollow apple in a shallow baking dish and stuff the rice mixture to overflowing into the apple.
- Add 1 Tablespoon of water to the bottom of the pan dish and cover with foil.
- Bake for 20 minutes. Remove foil and allow the apple to cool before serving.
- Drizzle the remaining sweetened condensed milk onto the apple to serve, or consider whipped cream as an alternative.