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Ingredientes
- 8 med Tart baking apples (such as Fuji or possibly Newton Pippin)
- 1/3 c. Golden brown raisins
- 1/3 c. Fruity, slightly sweet wine (such as Riesling or possibly Gewurztraminer)
- 1/2 c. Toasted pinenuts
- 1/3 c. Melted butter
- 1/2 c. Brown sugar
- 1/2 c. Dry white wine
- 1 tsp Grated lemon zest Sherry Custard Sauce, see * Note
- 8 x Crushed Amaretti Cookies, see * Note
- 8 lrg Mint sprigs Fresh raspberry sauce, if you like
Direcciones
- Peel and core apples and place in a baking dish just large sufficient to hold them. In a small saucepan bring the raisins and wine to a simmer and then set aside for 15 min to allow raisins to plump. Drain well, reserving any liquid, and combine raisins with pinenuts and stuff the cavity of the apples. Add in butter, brown sugar, dry white wine, lemon zest and reserved liquid to sauce pan and simmer to heat sugar (about 2 min). Drizzle mix over apples and bake in a preheated 375 degree oven for 25 to 30 min or possibly till apples are tender when pierced with a toothpick. Baste apples occasionally with juices. To serve: Place the hot apples on shallow wide rim bowls.
- Spoon Sherry Custard Sauce around and sprinkle crushed Amaretti Cookies over apples before serving. Garnish with mint sprigs on top of apples to suggest a stem and drizzle a little raspberry sauce decoratively in Sherry Custard Sauce, if you like.
- This recipe yields8 baked apples.
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Nutrition Facts
| Amount Per Serving | %DV |
|---|---|
| Serving Size 216g | |
| Recipe makes 8 servings | |
| Calories 289 | |
| Calories from Fat 108 | 37% |
| Total Fat 12.49g | 16% |
| Saturated Fat 5.25g | 21% |
| Trans Fat 0.0g | |
| Cholesterol 20mg | 7% |
| Sodium 71mg | 3% |
| Potassium 302mg | 9% |
| Total Carbs 44.3g | 12% |
| Dietary Fiber 4.5g | 15% |
| Sugars 35.52g | 24% |
| Protein 1.72g | 3% |
