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

Name: Bratäpfel mit Walnusseis (Baked Walnut-Stuffed Apples with White Wine)
Total time: PT0D0H0M
Yield: serves 6
Ingredients: 3 ⁄ 4 cup raisins; 3 ⁄ 4 cup walnut halves, chopped; 3 ⁄ 4 cup packed light brown sugar; 1 ⁄ 4 cup dark rum; 4 tsp. kosher salt; 6 tart apples, such as Gala; 1 cup dry white wine; 6 tbsp. unsalted butter, cubed; 1 ⁄ 3 cup honey; 1 1 ⁄ 2 tbsp. ground cinnamon; Whipped cream, for serving

Serves
serves 6

TODD COLEMAN

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.

Ingredients

³⁄₄ cup raisins
³⁄₄ cup walnut halves, chopped
³⁄₄ cup packed light brown sugar
¹⁄₄ cup dark rum
4 tsp. kosher salt
6 tart apples, such as Gala
1 cup dry white wine
6 tbsp. unsalted butter, cubed
¹⁄₃ cup honey
1 ¹⁄₂ tbsp. ground cinnamon
Whipped cream, for serving

ADVERTISEMENTAD

Instructions

Step 1

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 1⁄4 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.