Baked stuffed apples in rioja syrup

Yield: 4 servings

Measure Ingredient
¼ cup Raisins
¼ cup Pine nuts
\N \N Zest of 2 oranges
1½ cup Milk
6 \N Egg yolks
2 \N Eggs
8 \N Macintosh apples, peeled, in
\N \N Acidulated water
3 cups Red Rioja wine
3 cups Sugar

Preheat oven to 375 degrees F.

In a mixing bowl, stir together raisins, pine nuts, orange zest, milk, egg yolks and egg until well blended.

Partially core apples to leave bottom for filling and place in a roasting pan just large enough to hold them. Pour wine into pan and pour sugar over apples into pan. Fill core holes with custard mix and place in oven. Cook 40 minutes, or until apples are tender. Remove pan from oven, carefully remove apples from pan and pour syrup into small pitcher. Serve warm or at room temperature with syrup on the side.

Yield: 8 servings as dessert


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