Wednesday, December 21, 2011
Baked stuffed apples with wine sauce
They look delicious, don't they? It's easy!
This is what I did for the day we had to bake or poach fruit. They're not hard to make at all - the cores are removed using a vegetable peeler stabbed through the apple and twisted to cut in a circle, then filled with a mixture of cinnamon, sugar, chopped pecans, and dried cranberries (about a 1:1 ratio of cinnamon-sugar to fruit-and-nuts). Set them in a baking dish and pour melted butter over them, then sprinkle more of your delicious cinnamon-sugar fruit filling over the top. Bake them at 375 until they're tender - about 20 minutes usually. Pour your wine sauce over them before serving... piped white chocolate snowflakes are optional, but I love piping so I had to do it!
The wine syrup is a great way to get rid of extra mulled wine you might have left over after a Christmas party - just mix in a cup of sugar for each cup of wine and reduce it! My wine had orange steeped in it, so I strained that out, cut the peel off, and candied the peel to use as a garnish.
I didn't eat them, alas. They went to the school's practice restaurant to be served to the diners.