Baked Apples in Red Wine

By / Food / August 16th, 2013 / 1

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

Cooking Challenge: Baked Apples in Red Wine


  • 1/2 cup raisins
  • 1-1/2 cups red wine
  • Pinch nutmeg
  • Pinch cinnamon
  • 4 Tbsp sugar
  • Pinch grated lemon zest
  • 6 tart apples
  • 3 Tbsp butter


  1. In a small bowl, combine raisins, wine, spices, sugar and zest. Stir and set aside for 1 hour.
  2. Preheat the oven to 375F.
  3. Prepare the apples by removing the core without cutting through the bottom.
  4. Divide the raisin mixture evenly among the apples, spooning it carefully into each one. Once the raisins have been removed from their bowl, most of the spiced wine should be remaining in the bowl.
  5. Place the apples in a butter baking dish.
  6. Pour the remaining wine around the apples.
  7. Place a little butter on the top of each filled apple core.
  8. Bake for 40-50 minutes. Apples should be soft, but not mushy.

Rosemary Mantini has always loved words. When she isn't working as the Associate Editor at Tidings Magazine, she's helping others achieve their writing dreams, and sometimes she even relaxes with a good book and a glass of wine.

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