This old-fashioned dessert, adapted from The Sutter Home Napa Valley Cookbook (Raincoast) by James McNair, is given an elegant twist by basting the apples with chardonnay.
Baked ginger apples
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- 6 large firm baking apples , such as Cortland or Golden Delicious
- 1/2 cup crushed gingersnaps or amaretti cookies
- 1/3 cup raisins , currants or dried cranberries
- 1/4 cup toasted chopped almonds , hazelnuts or pecans (optional)
- 3 tbsp brown sugar
- 3 tbsp butter , melted
- 1 tbsp freshly squeezed lemon juice
- 1 1/2 tsp ground cinnamon
- 1 cup dry white wine , such as chardonnay
- topping of rich vanilla ice cream , optional
- Preheat oven to 350F (180C). Trim bottoms from apples, if necessary, so they stand upright. Using a peeler, remove a band of skin about 1/2 inch (1 cm) wide from around top of each apple, then core apples about three-quarters of the way to the bottom. In a small bowl, stir cookies with raisins, nuts, if using, sugar, butter, lemon juice and cinnamon. Mix well and spoon into apples. Place apples in a baking dish just large enough to hold them, such as an 8-inch (20-cm) dish, that is lightly coated with cooking oil.
- Pour wine over apples and cover pan tightly with foil or a lid. Bake in centre of 350F (180C) oven for 30 minutes. Uncover and continue baking, basting occasionally with pan juices, until apples are tender when pierced but still hold their shape, about 30 more minutes. Serve with pan juices and ice cream, if you like.
Nutrition (per serving)
- 1.2 g,
- 47.4 g,
- 7.2 g,
- 4.4 g,
- 108 mg.