Baked apples with red wine make a luxurious snack or elegant easy desserts. It can also make a beautiful bed for or side dish to roasted meats. When baking with apples, choose varieties that have a good balance of tartness and sweetness. Their flesh should also hold up well and won’t break down and turn to mush when cooked. Some of the best apples to use for baking healthy recipes include Golden Delicious, Mutsu, Baldwin, Cortland, Golden Russet, Granny Smith, Ida Red, Jonathan, Lady Apple, Macoun, McIntosh, Rhode Island Greening, Newton Pippin, Rome Beauty, Wolf River, Winesap, York Imperial, and Northern Spy. You can also use two or three different varieties of apples for baking for a wider spectrum of tastes, textures and aromas.
Choose a light and fruity red wine that will complement the apple flavors well. Some of the best kinds of red wines to pair with apples include Port, Sherry, Madeira, Marsala, and Riesling. You can also use dry red wine like Merlot of Shiraz if you want something fuller bodied and less sweet. Select apples that are crisp, firm with a nice bright color.
Ingredients: 6 each apples – cored, 8 tablespoon strawberry jam/cherry jam, 1/2 cup white sugar, 1/2 teaspoon mace – or nutmeg, 1 cup good quality red wine, 1/2 teaspoon vanilla extract
Scoop out the core of the apples and place them on a laced baking tray. Fill the cored apples with jam. In a bowl mix sugar and mace/nutmeg and stir in wine and vanilla. Pour this mixture over the apples and cover. Bake it in a preheated oven at 350 degrees for 1 hour. Refrigerate for 2 to 4 hours and serve.
Baked apples in red wine feels succulent and tastes exquisite. In this recipe, the apples are cored and stuffed with strawberry or cherry jam. The skin is left on to help hold the shape of the apple, and is also very beneficial for the health as it contains plenty of nutrients and antioxidants. When coring the apple, you can use an apple corer to make it easier. If you don’t have one you can use a paring knife and a small measuring spoon. Don’t core the apple all the way to the bottom. Hollow out the apple from the top, leaving some support at the bottom to hold the stuffing so it won’t leak out of the apples.