Marsala Baked Apples Recipe
I am sure we both will agree that this Marsala Baked Apples is simply delicious And I am double sure that this recipe of Marsala Baked Apples makes it super delicious. I will prepare this Marsala Baked Apples as Dessert for a get-together I am soon going to host. Stock up on bags full of Apple as you will want to make this Marsala Baked Apples a lot. I shall look forward to your comments on this recipe.
Ingredients
1 tablespoon golden raisins
1 tablespoon currants
4 teaspoons pine nuts, toasted, or slivered blanched almonds, toasted
Grated peel of 1 large lemon
4 medium Rome Beauty apples, cored
4 tablespoons Marsala
1 cup boiling water
2 tablespoons fresh lemon
Juice 2 teaspoons sugar
Directions
Preheat oven to 325°F.
Mix raisins, currants, pine nuts and lemon peel.
Fill apples evenly with mixture.
Cut thin slit horizontally around middle of each apple to prevent bursting while cooking.
Arrange apples upright in baking dish just large enough to hold fruit snugly.
Drizzle 1 tablespoon Marsala into each filled hollow.
Combine water and lemon juice, then pour mixture over apples.
Cover apples with foil.
Bake until tender, about 1 hour.
Discard foil.
Continue baking until apples are very soft and golden brown, basting frequently, about 20 more minutes; sprinkle sugar evenly over fruit during last 5 minutes (if raisins begin to brown, cover filling with small circle of foil).
Transfer apples to individual dessert plates.
Spoon over any juices remaining in baking dish.
Mix raisins, currants, pine nuts and lemon peel.
Fill apples evenly with mixture.
Cut thin slit horizontally around middle of each apple to prevent bursting while cooking.
Arrange apples upright in baking dish just large enough to hold fruit snugly.
Drizzle 1 tablespoon Marsala into each filled hollow.
Combine water and lemon juice, then pour mixture over apples.
Cover apples with foil.
Bake until tender, about 1 hour.
Discard foil.
Continue baking until apples are very soft and golden brown, basting frequently, about 20 more minutes; sprinkle sugar evenly over fruit during last 5 minutes (if raisins begin to brown, cover filling with small circle of foil).
Transfer apples to individual dessert plates.
Spoon over any juices remaining in baking dish.
