Baked Apples In White Wine Recipes

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BAKED APPLES IN WHITE WINE



Baked Apples in White Wine image

Make and share this Baked Apples in White Wine recipe from Food.com.

Provided by evelynathens

Categories     Dessert

Time 1h35m

Yield 4 serving(s)

Number Of Ingredients 7

1/2 cup dry white wine
1/4 cup apple juice
2 tablespoons firmly-packed light brown sugar
1/3 cup sultana raisin
1 tablespoon butter
1/4 teaspoon cinnamon
4 Red Delicious apples

Steps:

  • Preheat oven to 375°F (190°C).
  • In a saucepan, combine well the wine, juice, sugar, raisins, butter and cinnamon.
  • Bring to a boil and simmer 5 minutes.
  • Arrange the apples, cored and top third peeled away, in a small baking dish, pour the warm wine mixture over them, filling the cavities of the apples with the raisins, and bake in the middle of the oven, basting with wine mixture, occasionally, for 1 hour and 20 minutes, or until tender.
  • Transfer to a serving dish and spoon wine over.

Nutrition Facts : Calories 214.1, Fat 3.3, SaturatedFat 1.9, Cholesterol 7.6, Sodium 32.5, Carbohydrate 44.1, Fiber 4.9, Sugar 34.5, Protein 0.9

BAKED APPLES



Baked Apples image

My dad's baked apples.

Provided by LuCynda Hansen

Categories     Desserts     Fruit Dessert Recipes     Apple Dessert Recipes

Time 30m

Yield 4

Number Of Ingredients 4

4 tart green apples
½ cup brown sugar
4 tablespoons butter
2 teaspoons ground cinnamon

Steps:

  • Preheat oven to 350 degrees F (175 degrees C).
  • Scoop out the core from top of the apple, leaving a well. Do not cut all the way through. Stuff each apple with 2 tablespoons brown sugar and 1 tablespoon butter. Place in a shallow baking dish and sprinkle with cinnamon.
  • Bake in preheated oven for 15 minutes, until sugar begins to caramelize and apples are tender.

Nutrition Facts : Calories 269.9 calories, Carbohydrate 45 g, Cholesterol 30.5 mg, Fat 11.5 g, Fiber 3.2 g, Protein 0.6 g, SaturatedFat 7.3 g, Sodium 91 mg, Sugar 40.9 g

APPLES IN WINE AND CINNAMON SAUCE



Apples in Wine and Cinnamon Sauce image

"This is a good topping for ice cream, over fresh-baked biscuits, or over not-too-sweet cakes. Serve warm or Cold." Thank you Justin Wilson (Justin Wilson's Homegrown Louisiana Cookin'). Do not let the cooking time scare you off...this is pretty good stuff.

Provided by Bayou Andy

Categories     Dessert

Time 2h20m

Yield 3 cups

Number Of Ingredients 7

1/2 cup margarine or 1/2 cup butter
1 cup dry white wine
4 cups sliced apples (I mix varieties, as long as they are cooking ones, for effect)
1 teaspoon ground cinnamon
1 cup sugar or 1 cup Splenda granular
2 tablespoons lemon juice
1 1/2 teaspoons vanilla

Steps:

  • Over medium heat in a heavy saucepan, melt the margarine, then add the wine and stir in the apples.
  • Sprinkle the cinnamon and sugar over the mixture and stir.
  • Continue cooking for about 10 minutes, then stir in the lemon juice and vanilla.
  • Lower the heat to a simmer and cover; continue cooking for 2 hours, stirring occasionally until the apples break up.

APPLE-PEAR WHITE WINE PIE



Apple-Pear White Wine Pie image

A classy fruit pie best served with a glass of the same wine used in the pie. Fresh-picked Winesap apples are recommended.

Provided by ratherbeswimmin

Categories     Pie

Time 2h15m

Yield 6 serving(s)

Number Of Ingredients 11

1 (9 inch) unbaked double pie crusts, refrigerated
4 cups peeled peeled cored and sliced apples
3 cups peeled peeled cored and sliced ripe fresh pears
1/3 cup sugar, plus
2 tablespoons sugar
1 cup fruity white wine (Chardonnay or Chenin Blanc)
2 1/2 tablespoons cornstarch
1/2 teaspoon grated lemon zest
1/8 teaspoon vanilla extract
1 pinch salt (a big pinch)
2 tablespoons cold unsalted butter, cut into small pieces

Steps:

  • In a large mixing bowl, combine the apples, pears, and 1/3 cup sugar; mix well.
  • Add in the wine and mix again; set aside for 1 hour, stirring occasionally.
  • Drain off all the juice and transfer drained juice to a saucepan; bring to a boil.
  • Continue to boil gently until reduced to 1/2 to 2/3 cup.
  • Pour reduced juice back over the fruit and mix well.
  • In a small mixing bowl, combine 2 tablespoons sugar and the cornstarch; stir this mixture into the fruit.
  • Stir in the lemon zest, vanilla, and salt.
  • Turn the filling into the chilled pie crust; dot the top with butter.
  • Roll out the remaining half of the double crust pie pastry into a 10-inch circle on a sheet of lightly floured waxed paper.
  • Moistened the outer edge of the pie shell with a pastry brush.
  • Invert the top pastry over the filling; center, and peel off wax paper.
  • Press the top and bottom pastries together along the dampened edge.
  • Trim the pastry flush with the edge of the pan.
  • Crimp pie pastry edges as desired.
  • Poke several steam vents in the top of the pie with a fork or paring knife.
  • Place pie on the center oven rack and bake in a 400 degree oven for 30 minutes.
  • Lower the temperature to 375 and rotate the pie 180° (the side facing the back of the oven should now be facing the front of the oven.
  • Bake 25-30 minutes or until the pie is golden brown.
  • Transfer pie to a wire rack and let cool for 2 hours before serving (very important).

Nutrition Facts : Calories 528, Fat 24, SaturatedFat 7.4, Cholesterol 10.2, Sodium 341.9, Carbohydrate 69.6, Fiber 6.6, Sugar 31.5, Protein 4.3

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