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

  • Serves

    serves 6


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.


  • 34 cup raisins
  • 34 cup walnut halves, chopped
  • 34 cup packed light brown sugar
  • 14 cup dark rum
  • 4 tsp. kosher salt
  • 6 tart apples, such as Gala
  • 1 cup dry white wine
  • 6 tbsp. unsalted butter, cubed
  • 13 cup honey
  • 1 12 tbsp. ground cinnamon
  • Whipped cream, for serving


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.

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