An excellent dish for enjoying this time of the year. Delicious served warm on its own or with a scoop of vanilla ice cream! This recipe calls for a dry white wine, so we recommend Coastline White, Black Label Pinot Grigio, or Braganini Reserve Sauvignon Blanc.
- 6 large baking apples
- 1/3 cup + 2 tsp butter, softened
- 4 tbsp brown sugar
- 1/2 cup pecans or walnuts coarsely, chopped
- 1/2 cup raisins (can substitute for chopped figs or dates)
- 1/2 tsp cinnamon
- pinch of salt
- Juice of half a lemon
- 1 cup dry white wine
- 2 tbsp (30 mL) packed brown sugar
- 2 tbsp (30 mL) butter softened
- Core apples, almost to bottom, leaving base intact. With a knife, cut the tops of the apple all the way round the middle.
- In a bowl, combine butter and brown sugar. Add in nuts, raisins, cinnamon, salt, and lemon juice then stir.
- Pack the butter mixture into cored apples, pushing down well. Leave a scoop on top of each apple.
- Place apples in 8 x 11 inch baking dish. Pour wine in baking dish.
- Bake for about 45 minutes or until the apples are very tender. (Cover with foil if toppings are browning too quickly)
- Combine butter and brown sugar for topping. Spoon a teaspoon of reserved topping over each apple.
- Bake additional 5 minutes before removing from the oven and letting cool until warm.