RecipeApples with Hot Honey and Pomegranate Seeds

Nutrition Facts
Amount per Serving
  • Calories: 80
  • Protein: 0 g
  • Total Fat: 0 g
    • Unsaturated Fat: 0 g
    • Saturated Fat: 0 g
  • Cholesterol: 0 mg
  • Total Carbohydrate: 20 g
  • Dietary Fiber: 2 g
  • Total Sugar: 16 g
    • Natural Sugar: 8 g
    • Added Sugar: 8 g
  • Sodium: 35 mg

Apples are an A+ snack—sweet, juicy and nourishing. I kick the superfruit up a notch with the fiery addition of hot honey (learn how to make hot honey here) and pomegranate seeds. This dish is not only a perfect anytime-of-the-year snack but also a meaningful addition to your Rosh Hashanah celebration, symbolizing the sweetness of the Jewish New Year with apples dipped in honey. Also, the abundance of seeds in a pomegranate is thought to be connected to the mitzvahs or good deeds one will experience in the coming year. And of course, they add a burst of color and an extra layer of flavor, transforming this platter into an ultra-special treat.

NOTE: This recipe makes ½ cup hot honey. You’ll need only a few tablespoons worth to drizzle over the sliced apples, so you can store the rest at room temperature for at least several months (three or more). Use the leftovers to drizzle over chicken, eggs, or roasted veggies, spread on toast, you can even drizzle it over ice cream or pizza!

    • Prep time
    • Total Time
    This recipe makes 6 servings
    • • ½ cup honey
    • • 1 tablespoon red pepper flakes
    • • 1 teaspoon hot sauce
    • • 2 apples
    • • 2 to 3 tablespoons pomegranate seeds/arils

    To make hot honey: Mist a small to medium saucepan with oil spray and warm over medium heat. Add honey, red pepper flakes and hot sauce, and stir to combine. When gentle bubbles start to form around the edges, remove from heat and allow to sit for at least 15 minutes (the red pepper flakes will infuse spice into the honey as it sits). Strain honey by pouring it through a mesh colander or strainer. Discard leftover red pepper flakes. Set aside.

    Slice apples and place on platter. Drizzle a few tablespoons hot honey over top and garnish with pomegranate seeds. Serve with remaining hot honey on side or save to use on chicken, roasted veggies, or toast. It will keep for three months or so at room temperature.

    Try my Sheet Pan Caramel Apples.

    Nutrition information based on six servings; add 40 calories for each extra teaspoon hot honey