Baked Apples

Chef Marie

  • 6 golden delicious apples
  • 6 tsp. apricot or orange jam
  • 6 Tbsp. chardonnay wine
  • 2 Tbsp. orange jam

    Preheat the oven to 400° F.

    Wash and core the apples, being careful not to break through the bottom of each apple.

    Place them in a baking pan that is just the right size to keep the apples close to each other.

    Put a teaspoon of jam in the cavity of each apple. Pour one tablespoon of wine over each apple.

    Add a little hot water in the pan (1/4 inch). Cover the pan with aluminium foil and bake for 20 minutes. 

    Remove cover and baste with the liquid in the pan. Continue baking uncovered for 10 minutes or until tender.

    Remove the apples and place in individual serving dishes. Blend the jam with the liquid left in the pan.

    Heat and cook until thickened a little bit. Before serving, reheat the apples slightly and spoon the warm sauce over each apple. 

    Option: You may use fresh squizzed orange juice (remove pulp) instead of wine.

    This recipe is also delicious with red currant jelly and raspberry liquor or juice.

    For less sugar: use sugar-free jam; you may replace the wine or juice with water.

    Makes 6 servings