California Central Coast Recipes

Baked Apples, Adelaida Style

©2017 TheRomanticTable.com
The Adelaida region is located high in the Santa Lucia Mountains to the West of Paso Robles. Now a premium wine region, the Adelaida region was famous for it's high quality dry farmed Walnuts. Walnuts are still grown locally. They are small, flavorful and prized by candy makers.

This recipe uses walnuts to "stuff" baked apples. These apples are wonderful! --They’re a really yummy –and healthy too—way to enjoy an apple. They’re great for a dessert or a real treat as a brunch finish. They’re at their best eaten cold. If you like your apples more firm, reduce the baking time; if you prefer them almost like applesauce, increase the baking time.

These apples are especially good when served with a warm homemade Caramel Sauce.


www.theromantictable.com ©2017, Baked Apples, Adelaida Style
Preparation time: 20 minutes
Cooking time: 50 minutes
MAKES 8 SERVINGS.
re-calculate ingredients for:



Ingredients.

8 Medium-Large Golden Delicious or Gala apples
1/3 cup raisins plus extra for stopping-up holes
1/3 cup shelled walnuts
1/3 cup Dark brown sugar
1 teaspoons cinnamon
3/4 cup Apple Juice


Preparation Directions.

1 Preheat oven to 350 degrees

2 Core the apples. Peel the tops about 1 inch down, and cut a shallow funnel shape to the top opening of the apple. Leave skin on rest of apple. Stop-up the bottom holes of the apples with whole raisins.

3 In a small food processor chop raisins, walnuts, brown sugar and cinnamon. Fill apples holes generously with mixture.

4 Put filled apples in large baking dish to fit nicely. Add apple juice. Pour enough juice in so that juice level is about 1/3 inch from bottom of pan. Sprinkle tops of apples with extra cinnamon.

5 Bake covered 45 minutes. Apples should start to foam on top. Remove dish from oven. Let sit at room temperature until dish is lightly warm. Refrigerate overnight or until cold. As the apples sit, they will absorb more of the juice


Wine and Food Pairing and Serving Suggestions.

Serve apples with extra juice from baking pan spooned over them.

For a special treat, While the apples are cooking make a Caramel Sauce to serve warm over the chilled apples.

A tip from Sue!

Beware cooking wine!

Never use a "so-called cooking wine" that's marketed specifically as a cooking wine for your sauce. Only use a wine that would not be objectionable to drink by itself. In lighter sauces a good one to use is a nice Fume' Blanc or Sauvignon Blanc. In stronger red sauces, use a decent red wine such as a Barolo, Zinfandel or Cabernet.