Baked Apples
This is another typical dessert of East-European Jewish cuisine: simple, cheap and effective.
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10 Granny Smith apples
1/2 cup sugar
1 tsp. ground cinnamon
1/2 cup black raisins
10 halves walnuts
2 cups red dry wine
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Preparation time: 1 hr. 15 mins
Difficulty level: Easy
Servings: 10
Ingredients
Preparation
Preheat the oven to 170°C (340°F).
Mix the sugar with the cinnamon.
Soak the raisins in 1/4 cup wine for 15 mins.
Cut off the apples bottoms (opposite the stem).
Cut out holes on the top of the apples and scoop out the seeds.
Sprinkle some sugar-cinnamon mix inside the apples.
Stuff the apples with the raisins and stick a half walnut on top.
In a sauce pot heat the wine and add the remaining sugar-cinnamon. Stir until the sugar dissolves.
Pour the wine on the bottom of a Pyrex baking dish.
Arrange the apples in the dish and bake for 45 minutes. From time to time sprinkle the wine from the bottom of the dish over the apples.
When ready, remove from the Pyrex dish and set into personal saucers. Pour the wine over and serve hot.
