Baked apples

Name: Baked apples
Ingredients: 5 medium apples (about 150 g each); 15 ml lemon juice; 50 g raisins; 5 ml rum extract; 10 g butter; 30 g walnuts; 5 teaspoons vanilla sugar; 2 teaspoons cinnamon; 100 ml white wine; 1 tablespoon sugar; 1 teaspoon powdered sugar

Dessert - Baked apples by Manuela M. - Recipia

Baked apples are served warm, with soft flesh and a filling of raisins, walnuts and cinnamon. The hollow also gets butter, vanilla sugar and raisins soaked in rum extract, while the sweetened wine at the bottom of the dish keeps them juicy; I choose firm apples that don’t yield to the touch and hold their shape. Prep: 15 minutes. Cook: 35 minutes. Rest: 30 minutes. Total: 80 minutes. Serves: 5. About 210 kcal and 2 g of protein per serving.

Ingredients

5 medium apples (about 150 g each)
15 ml lemon juice
50 g raisins
5 ml rum extract
10 g butter
30 g walnuts
5 teaspoons vanilla sugar
2 teaspoons cinnamon
100 ml white wine
1 tablespoon sugar
1 teaspoon powdered sugar

Preparation

1. Put the raisins in a bowl with the rum extract and leave to soak for 30 minutes. 2. Wash the apples and remove the cores and seeds without piercing the bottom. If you want to prevent browning, drizzle the flesh with lemon juice. 3. Divide the butter between the five hollows, then fill them with raisins, walnuts, vanilla sugar and cinnamon. 4. Arrange the apples in an ovenproof dish. Sweeten the wine with sugar and pour it into the bottom of the dish. Cover the dish and bake at 180°C for 30 minutes, then uncover and bake the apples for another 5 minutes, until lightly browned and softened. 5. Take the apples out of the oven and dust them with powdered sugar.

Notes

Keep the baked apples in a sealed container in the fridge for up to 3 days. For a dairy-free version, replace the butter with the same amount of plant-based margarine; walnuts are an allergen and can be left out. Large apples may need a few extra minutes, so choose ones that are a similar size. If the skin cracks, the flesh is still good, but more juice will collect in the dish. The wine bakes with the apples; for an alcohol-free version, use 100 ml of apple juice instead. Serve them with a little cold plain yogurt.