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