Stuffed Apples Baked in White Wine
Loaded Baked Sweet Potato Soup
6 gala apples
3/4 cup of pecans (or walnuts work well)
1/2 up quick cook oats
3/4 cup raisins
3/4 cup brown sugar
1/2 tbsp cinnamon
1 tsp kosher salt
1/4 cup apple brandy (calvados)
1 cup dry white wine
6 tbsp unsalted butter, cubed
Preheat the oven to 400 degrees.
In a bowl combine raisins, walnuts/pecans, sugar, cinnamon, oats, brandy, and salt in a bowl; set aside.
Prepare the apples by cutting the top third of the apple off. Across the top. Then core the apples. Try not to break the skin!
Place them right side up in a baking dish. Add one spoonful or so into each apples cavity.
Add wine and butter to the baking dish and cover tightly with foil.
Bake until the apples are tender, about 45 minutes. The baking time may vary depending upon apple size.
Remove from the oven and carefully uncover as steam may arise. Drizzle the apples with honey before serving.
RECIPE NOTES: Serve this dish with vanilla ice cream or a fresh whipped cream!