Baked Apples With Sherry Custard Sauce And Amaretti Snow Recipe
- 8 med Tart baking apples (such as Fuji or possibly Newton Pippin)
- 1/3 c. Golden brown raisins
- 1/3 c. Fruity, slightly sweet wine (such as Riesling or possibly Gewurztraminer)
- 1/2 c. Toasted pinenuts
- 1/3 c. Melted butter
- 1/2 c. Brown sugar
- 1/2 c. Dry white wine
- 1 tsp Grated lemon zest Sherry Custard Sauce, see * Note
- 8 x Crushed Amaretti Cookies, see * Note
- 8 lrg Mint sprigs Fresh raspberry sauce, if you like
- Peel and core apples and place in a baking dish just large sufficient to hold them.
- In a small saucepan bring the raisins and wine to a simmer and then set aside for 15 min to allow raisins to plump.
- Drain well, reserving any liquid, and combine raisins with pinenuts and stuff the cavity of the apples.
- Add in butter, brown sugar, dry white wine, lemon zest and reserved liquid to sauce pan and simmer to heat sugar (about 2 min).
- Drizzle mix over apples and bake in a preheated 375 degree oven for 25 to 30 min or possibly till apples are tender when pierced with a toothpick.
- Baste apples occasionally with juices.
- To serve: Place the hot apples on shallow wide rim bowls.
- Spoon Sherry Custard Sauce around and sprinkle crushed Amaretti Cookies over apples before serving.
- Garnish with mint sprigs on top of apples to suggest a stem and drizzle a little raspberry sauce decoratively in Sherry Custard Sauce, if you like.
- This recipe yields8 baked apples.
baking apples, golden brown raisins, sweet wine, pinenuts, butter, brown sugar, white wine, lemon zest sherry custard sauce, amaretti cookies, raspberry sauce
Taken from cookeatshare.com/recipes/baked-apples-with-sherry-custard-sauce-and-amaretti-snow-73917 (may not work)