Preparation
- Preheat the oven to 180 °C (conventional, top and bottom heat). Peel the apples and remove the core from the centre with a corer.
- Melt the butter and turn the apples in it several times. Mix the sugar, ground nuts and cinnamon and roll the apples in the mixture until coated all over; then place them in a baking dish.
- Mix the remaining nut mixture with the leftover butter and the raisins and spoon it into the hollows of the apples. Push a cinnamon stick into each apple.
- Bake in the hot oven for 45 to 50 minutes, until the crust is golden.
- Serve hot, with vanilla ice cream and the sauce from the dish that formed during baking.
Drink with it
Fortified wine · excellent match
Tawny Port (10 years old), lightly chilled
The nut, caramel and dried fruit notes of the tawny meet the toasted nut crust, and its sweetness is enough for the sugar and ice cream.
Port wine: understanding Ruby, Tawny, and VintageSweet wine · excellent match
Riesling Auslese or Beerenauslese
Apple and honey notes in the wine mirror the baked apple, and the acidity cuts through the butter.
Which wine goes with dessert? Comparing sweetness deliberatelyFruit brandy · excellent match
Aged Calvados, neat and at room temperature
Apple with apple: the brandy picks up the baked fruit, and its cask notes suit cinnamon and brown butter.
What is Calvados? Apple brandy with originMellow whisky · excellent match
Bourbon, neat or with a drop of water
Apple, cinnamon, nuts and vanilla ice cream are the territory of apple pie à la mode, the classic bourbon dessert: vanilla and cask caramel build the bridge to brown butter and crust.
Whisky with food: cheese, chocolate, and savory dishes