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Baked Apples Paired with Golden Sweet Bordeaux Wines

Baked Apples with Sweet Bordeaux Wine

Course Dessert
Cuisine American
Keyword Baked Apples
Servings 4
Author Jane, adapted from "Modern Comfort Food," Ina Garten and "Autentico, Rolando Beramendi


  • 2 + tablespoons unsalted butter
  • 4 large Firm sweet-tart apples, like Pink Lady
  • 4 teaspoons light brown sugar
  • 4 teaspoons toasted hazelnuts, finely chopped
  • 4 teaspoons dark and golden raisins
  • 1 cup vin liquoreux Bordeaux wine
  • 1/2 cup mascarpone
  • 1 teaspoon honey
  • 1/2 teaspoon pure vanilla extract


  • Preheat the oven to 375 F
  • Butter a 9-inch square baker (should be large enough so apples do not touch). Using a paring knife or apple corer, cut three-fourths of the way into each apple making a one inch wide opening. Make 5 1-inch slits around the opening of the apple to prevent the skin from exploding.
  • Spoon a teaspoon of sugar into each hole, followed by a teaspoon of hazelnuts, and then raisins. Top with 1/2 tablespoon of butter in each apple hole and a drizzle of sweet wine. Pour a little sweet wine in the baking dish, reserving 2 tablespoons for the mascarpone.
  • Bake for about 45 minutes or until a paring knife easily pierces the apple. Add extra wine or water if the liquid evaporates on the bottom of the baking dish.
  • While the apples bake, in a small bowl mix the mascarpone, 2 tablespoons of the sweet wine, honey, and vanilla.
  • To serve, cut each apple in half, drizzle any pan juices over the apple and a dollop of the mascarpone sauce.