Summary

Ingredients

• 4 apples, e.g. Boskop
• 4 tablespoon jelly, currant
• 2 tablespoon raisins
• 2 tablespoon almond sticks
• 0.25 liter ¼ white wine
• 4 teaspoons butter
• 4 teaspoons sugar
• 1 teaspoon cinnamon

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Instructions

1. Preheat the oven to 170 °C (340 °F). Butter a casserole dish that fits 4 apples snugly.
2. Core 4 unpeeled apples (Boskop or similar firm baking apple) from the top, leaving the base intact so the filling stays put.
3. Stir together 4 tbsp currant jelly, 2 tbsp raisins, and 2 tbsp almond sticks. Spoon the mixture into the cavity of each apple.
4. Pour 250 ml white wine into the buttered dish, stand the apples upright in it, and bake for 20 min, until the apples are tender when pierced with a knife.
5. Remove from the oven, top each apple with 1 tsp butter, and sprinkle with a mix of 4 tsp sugar and 1 tsp cinnamon. Serve hot, spooning some of the wine-pan juices over each apple.