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Preheat oven to 350 degrees.
Mix wasabi powder with 2 tablespoons water to form a paste. Set aside.
Peel the apples 1 inch around the top. Place in a baking dish with a layer of water 1/2 inch up the sides of the apples. Sprinkle 1 tablespoon of sugar on each apple. Place 1 pat of butter on top of each apple. Cover pan with foil and bake at 350 degrees for 30 minutes to 1 hour, or until apples are cooked through (but not mushy).
Let cool, then peel away skin. Chop apples and pulse in a food processor until it has the consistency of applesauce. Strain to remove any left-over seeds or peel. Mix pulp with wasabi paste. Serve cold.
Serve with roast ham, grilled pork chops or sauteed sea scallops.
Wine suggestion: a full-bodied, sturdy white wine with a hint of sweetness, such as a German Spatlese Riesling or California Viognier, will stand up to the spark of wasabi while not overwhelming the apples.
This recipe was provided by John Cirpinski from Chicago.