I know, apples are a fall fruit, and although it’s sure been feeling downright chilly the last week or so, it’s not quite yet fall. The calendar proves it despite the cold wind. Usually, I hold off buying apples at this time of year. There are so many other types of fruit that won’t last into the fall – peaches, plums, blueberries – that I just can’t bring myself to start eating apples. But, last Saturday, so many of the farmers at my farmers’ market had baskets full of early varieties. One of the farmers had sliced apples on offer for us to taste test. That’s what ultimately convinced me to buy some. Since my fridge was already well stocked in fresh fruit, I thought I’d sacrifice these apples for a baked dessert. Sacrifice, my foot, right?! This baked apple dish is to die for. Perfect for a cool August evening on the back patio.

This recipe is from one of my favourite cookbooks, The Ultimate Italian Cookbook, by Carla Capalbo (Acropolis Books). It’s such a simple approach to the two main ingredients — apples and wine, yet the flavour is spectacular. The first apples of the season should have started to appear in farmers’ markets and stores by now. If not, hold on a few more weeks, and you’ll no doubt have your pick of the best. Look for tart apples and a flavourful red wine.

Baked Apples in Red Wine

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