Dining Al Fresco
When I was invited on a three-mile hike in Malibu with my girls’ scout troop, I agreed to go without hesitation—not because I’m a hiker, but because it meant getting to spend quality time outside with...
Ingredients
SERVINGS: 4 Serving(s)
- 4 apples, preferably Fuji, Gala or Honeycrisp
- Prosciutto chips (see recipe below)
- 8–10 large pitted dates
- ½ cup pistachio nuts, roasted and salted
- 1 teaspoon finely grated fresh ginger
- 1 tablespoon honey
Instructions
To core apple: Use an apple core tool to cut the apple down the middle, from the stem end, being careful not to press through the whole apple.
Use a melon baller to remove the top ¾ of the core, leaving the bottom of the apple’s core intact. Be sure to remove the tough fibers and seeds. To make the filling: Use a knife to mince the prosciutto chips, pistachio nuts and dates, and toss with the grated ginger and honey. This will form a sticky compote.
Fill the cored apples with the minced mixture using 2 spoons—1 to hold the filling and the other to scrape it into the apple.
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