60 minutes
A delightful dessert of baked apples infused with Vin Santo wine, served with honeyed mascarpone cream and caramel sauce.
tablespoons
Unsalted Butter, for greasing
to taste
Macoun Or Empire Apples, peeled, cored
each
Turbinado Sugar, divided
tablespoons
Raisins
teaspoons
Golden Raisins
teaspoons
Vin Santo Wine, divided
cups
Mascarpone
cups
Liquid Honey
teaspoons
teaspoons
Caramel Sauce, warmed
to taste
1. Preheat Oven and Prepare Baking Dish
Preheat your oven to 375°F. Lightly grease a 9 × 12-inch ceramic baking dish with unsalted butter to prevent sticking.
2. Prepare the Apples
Peel each apple and make a 1-inch-wide ribbon around the stem using a sharp paring knife. Core the apples using an apple corer or a 1-inch melon baller, removing all seeds and hard bits.
3. Fill the Apples
Place the prepared apples into the greased baking dish. In each apple cavity, add 1 teaspoon of turbinado sugar, 1 teaspoon of raisins, 1 teaspoon of golden raisins, a small piece of butter (about half a tablespoon), and 1 tablespoon of Vin Santo wine.
4. Add Wine and Sugar
Pour 1.5 cups of Vin Santo wine around the apples in the baking dish. Sprinkle the remaining tablespoon of turbinado sugar over the tops of the apples.
5. Bake the Apples
Bake the apples in the preheated oven for 30 to 45 minutes. The apples are done when they are tender and can be easily pierced with a paring knife.
6. Prepare Honeyed Mascarpone Cream
While the apples are baking, whisk together 0.5 cup of mascarpone, 2 tablespoons of Vin Santo, 1 teaspoon of liquid honey, and 0.5 teaspoon of pure vanilla extract until smooth and creamy.
7. Serve
When the apples are done baking, let them cool slightly. Cut each apple in half and arrange on serving plates. Drizzle some pan juices and warmed caramel sauce over the apples. Add a dollop of honeyed mascarpone cream on the side.
Choose firm apples that will hold their shape when baked. Varieties like Honeycrisp, Fuji, or Braeburn work well. Avoid apples that might turn mushy, like Red Delicious.
Taste your Vin Santo before using it. If it’s very sweet, you may want to reduce the amount of added sugar in the recipe.
When coring your apples, ensure to leave the bottom intact so that the Vin Santo and other flavors do not leak out during baking. A melon baller or a corer is perfect for this task.
Baste the apples with the Vin Santo and juices a couple of times during the baking process to deepen the flavor and create a glaze.
Use a high-quality Vin Santo for the best depth of flavor. If unavailable, a good quality dessert wine or a late harvest Riesling can be a substitute.
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