Baked Stuffed Apples, or Mele Cotte Ripiene: Satisfying, and easy to make. Also elegant enough to serve company. The recipe will serve 6.
Prep Time: 20 minutes
Cook Time: 30 minutes
Ingredients:
- 6 renette apples (sweet, grainy apples with slightly lemony overtones and wrinkled yellow skins)
- 1/4 cup unsalted butter
- 4 ounces (100 g) sultana raisins
- 1/2 cup white wine
- 1 ounce candied citron
- 1/2 cup sugar
Preparation:
Set the raisins to soak in some of the white wine. In the meantime, core the apples without peeling them and putt them in a lightly buttered oven-proof pan that's pretty enough to double as a serving dish. Dill the holes in the apples with raisins, topping off each with a little candied citron and a dot of butter, dust the apples with the sugar, and sprinkle the remaining wine into the pan. Bake them in a moderate oven (370 F, 185 C) for a bout a half hour, or until the apples are done and the wine has evaporated. Serve.
