Close-up shot of two halves of roasted Fuji apples with a dark balsamic and honey glaze center, served on a speckled white plate. The apples have a caramelized hue and are drizzled with the glaze which pools on the plate, garnished with a small mint leaf. The plate rests on a large wooden cutting board, with two whole apples and dark foliage visible in the background. A metal fork is positioned to the right. / Primer plano de dos mitades de manzanas Fuji asadas con un centro oscuro de glaseado balsámico y miel, servidas en un plato blanco moteado. Las manzanas tienen un tono caramelizado y están rociadas con el glaseado que se acumula en el plato, adornadas con una pequeña hoja de menta. El plato está sobre una tabla de cortar de madera grande, y en el fondo se ven dos manzanas enteras y follaje oscuro. Un tenedor de metal se encuentra a la derecha.

Balsamic Roasted Apples with Honey

The Foodies' KitchenNovember 26, 2025

This post is also available in ESPAÑOL (SPANISH)

There’s something irresistible about the way Fuji Washington apples hold their shape and sweetness when roasted, they turn tender but still have just enough bite. For this recipe, the apples meet a drizzle of balsamic vinegar and honey, creating that perfect balance between tangy and caramelized. It’s simple enough for a weekday dessert, yet elegant enough to impress at a dinner table for a special occasion.

Try them warm over a scoop of vanilla ice cream for an instant treat, or with creamy Greek yogurt and a sprinkle of granola for breakfast. Either way, every bite celebrates the natural sweetness of Washington apples.

Helga & Kitty

Balsamic Roasted Apples with Honey

Makes 2 servings

Ingredients:
2 large firm Fuji Washington Apples
2 teaspoons unsalted butter
2½ tablespoons balsamic vinegar
2–3 teaspoons honey
a pinch of ground nutmeg

Directions:

Preheat the oven to 400°F / 200°C.
Halve lengthwise and core the apples. You can leave the peel on for texture and col-or.
Melt butter in a large ovenproof skillet or pan over medium heat.
Add the apple halves, cut side down, and cook for 3–4 minutes until they begin to turn golden. Sprinkle lightly with nutmeg.
Transfer the skillet to the oven and roast for 20–25 minutes, until the apples are ten-der when pierced with a fork but still hold their shape.
Flip the apples cut side up, drizzle with the balsamic vinegar, and return to the oven for another 5 minutes.
Remove from the oven and drizzle with honey. Let them rest for a few minutes, then serve warm with extra pan juices and a drizzle of honey — they’re delicious over ice cream, Greek yogurt.

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