Baked apples with nuts and white wine
6 servings
100 minutes
Baked apples with nuts and white wine are a refined dessert of French cuisine, infused with the warmth and aromas of autumn. Historically, such desserts were made in cozy provincial homes, enjoying the harmony of flavors. Sweet apples filled with a nut mixture and raisins absorb rich notes of rum, honey, and white wine, creating a sophisticated flavor combination. Baked under foil, they become soft and tender with a caramelized crust. When served, cinnamon and whipped cream add depth to the aroma, making this dessert a perfect ending to dinner. A magnificent treat for cozy evenings!
1
Mix crushed raisins and nuts, sugar, salt, and pour in rum. Core the apples and partially scoop out the flesh. Stuff each with the nut mixture (35 g).
- Raisins: 100 g
- Shelled walnuts: 100 g
- Brown sugar: 100 g
- Salt: 0.5 teaspoon
- Dark rum: 50 ml
- Apple: 6 pieces
- Shelled walnuts: 100 g
2
Pour with wine and honey, top with pieces of butter. Bake at 175 degrees under foil for one hour and fifteen minutes. Serve with cinnamon and whipped cream.
- Dry white wine: 250 ml
- Honey: 2 tablespoons
- Butter: 100 g
- Ground cinnamon: 1.5 tablespoon
- Whipped cream: to taste
