Nov 14, 2012

Bratäpfel mit Walnusseis (Baked Walnut-Stuffed Apples with White Wine)

Apples are roasted in wine and butter for this dessert, a staple of holiday markets throughout Germany. This recipe first appeared in our December 2012 issue along with Todd Coleman's story Bavarian Dream.

Credit: Todd Coleman

SERVES 6

INGREDIENTS

¾ cup raisins
¾ cup walnut halves, chopped
¾ cup packed light brown sugar
¼ cup dark rum
4 tsp. kosher salt
6 tart apples, such as Gala
1 cup dry white wine
6 tbsp. unsalted butter, cubed
⅓ cup honey
1½ tbsp. ground cinnamon
Whipped cream, for serving

INSTRUCTIONS

Heat oven to 350°. Combine raisins, walnuts, sugar, rum, and salt in a bowl; set aside. Core apples, and place right-side up in a 9" x 13" baking dish. Fill each apple with ¼ cup walnut mixture, add wine and butter to baking dish, and drizzle each apple with honey; cover tightly with foil, and bake until apples are tender, about 1 hour and 15 minutes. Uncover, sprinkle with cinnamon and let cool slightly; serve in bowls with pan sauce and a dollop of whipped cream on the side.