Tuscan Vin Santo-Infused Baked Apples with Mascarpone Cream

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.