Do you remember baked apples as a child? I do. My Mother would bake them as a “sensible” dessert in the fall and winter months. And they were always served warm with a scoop of vanilla ice cream.
Well here is my adult version! The aroma reminds me of a freshly baked apple pie, with all the nutty flavored spices and butter. This is the perfect light dessert and ideal as the finish to a Sunday family dinner of roasted chicken, beef or pork Roast.
- 8 baking apples, such as Johnathan or Golden Delicious, cored
- 1/4 cup water
- 1/2 cup raisins
- 6 tablespoons unsalted butter, softened
- 1 cup dry white wine (I have also used 'White Vermouth' and it has worked well)
- 16 teaspoons brown sugar
- Sprinkling of cinnamon
- 1 Adjust the rack to be in the middle position. Place the apples in an oven proof baking dish or small roasting pan. Add the water to the pan.
- 2 In each cavity of the apple, divide the butter and raisins. Then drizzle the wine over the apples and sprinkle with the sugar and cinnamon.
- 3 Cover loosely with foil, and bake for 40 minutes. Remove the foil and bake for an additional 15 minutes, until the apples are fork tender.
- 4 Service with vanilla ice cream or whipped cream and a great cup of Coffee!