A delightful and heartwarming dessert that brings the flavors of Italy right to your home with baked apples infused with Vin Santo and served with a creamy mascarpone topping.
60 minutes
A delightful and heartwarming dessert that brings the flavors of Italy right to your home with baked apples infused with Vin Santo and served with a creamy mascarpone topping.
Unsalted Butter, plus extra to grease the pan
tablespoons
Large Firm Tart-Sweet Apples, e.g., Macoun or Empire
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 Grease Baking Dish
Preheat your oven to 375°F and grease a 9 × 12-inch ceramic baking dish with a bit of unsalted butter. This ensures the apples don’t stick and makes for easy cleanup later.
2. Prepare Apples
Using a sharp paring knife, remove a 1-inch-wide ribbon of peel around the stem of each apple. Then, make five 1-inch slits around each apple to prevent them from bursting during baking. To core the apples, use an apple corer or a 1-inch melon baller to remove a 1¼-inch-wide column from the core, making sure to go three-quarters of the way down. This creates a cavity perfect for our filling.
3. Fill Apple Cavities
Place the prepared apples in your greased baking dish. Into each apple cavity, add 1 teaspoon of turbinado sugar, followed by 1 teaspoon each of raisins and golden raisins. Cut the 3 tablespoons of unsalted butter into 6 pieces and place one piece into each apple cavity. Pour 1 tablespoon of Vin Santo into each apple, then add the remaining 1½ cups of Vin Santo to the baking dish. Sprinkle the remaining tablespoon of turbinado sugar over the apples.
4. Bake the Apples
Bake the apples in your preheated oven for 30 to 45 minutes, or until they are tender and can be easily pierced with a knife. Baking them in the wine ensures they soak up the rich flavors, making each bite a burst of deliciousness.
5. Prepare Mascarpone Cream
While the apples bake, prepare the mascarpone cream. In a small bowl, whisk together ½ cup mascarpone, 2 tablespoons Vin Santo, 1 teaspoon liquid honey, and ½ teaspoon pure vanilla extract until smooth and creamy.
6. Serve the Apples
Once the apples are done, remove them from the oven and let them cool slightly. To serve, cut each apple in half and place on a plate. Drizzle with the warmed caramel sauce and some of the pan juices. Finally, add a generous dollop of the mascarpone cream beside each apple half.
Choose apples that are firm and good for baking, such as Honeycrisp, Granny Smith, or Braeburn. They should be able to hold their shape and not turn into mush during the baking process. Uniformity in size also helps to cook them evenly.
When coring the apples, ensure that you leave the bottom intact so that the Vin Santo and other fillings do not leak out during baking. A melon baller or a special coring tool can be helpful for this task.
Ensure the mascarpone is at room temperature before whipping it with the cream and sugar. Be careful not to over-whip; you’re aiming for soft peaks.
Bake the apples at a moderate temperature, around 350°F (175°C), to ensure that they cook through evenly without burning on the outside.
Use a high-quality Vin Santo for the infusion, as it is a dominant flavor in the dish. If Vin Santo is not available, substitute another dessert wine with a similar profile, like a late-harvest Riesling or Sauternes.
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