Description
Ina Garten’s Tuscan Baked Apples deliver a sublime Italian dessert experience with golden delicious apples nestled in rich mascarpone cream and crunchy amaretti cookie crumbles. Sweet Mediterranean flavors dance through this simple yet elegant treat that promises warm comfort and delightful indulgence for anyone craving a graceful dessert.
Ingredients
Scale
Main Ingredients:
- 6 large, firm tart-sweet apples, such as Macoun or Empire
- 3 tablespoons (45 milliliters) unsalted butter, plus extra to grease the pan
- 8 tablespoons (120 milliliters) plus 1½ cups (360 milliliters) Vin Santo wine, divided
- ½ cup (120 milliliters) mascarpone
Dried Fruits and Sweeteners:
- 3 tablespoons (45 milliliters) turbinado sugar, such as Sugar in the Raw, divided
- 6 teaspoons raisins
- 6 teaspoons golden raisins
- 1 teaspoon (5 milliliters) liquid honey
Flavoring and Sauce:
- ½ teaspoon (2.5 milliliters) pure vanilla extract
- Caramel sauce, such as Fran’s, warmed
Instructions
- Prepare the baking environment by heating the oven to 190°C / 375°F and generously coating a 9 × 12-inch ceramic baking dish with butter to prevent sticking.
- Transform the apples by carefully removing a 2.5 cm (1-inch) wide peel strip around the stem, then create five strategic 2.5 cm (1-inch) vertical incisions starting from the peeled area using a sharp knife.
- Hollow out the apple’s core with precision, using an apple corer or melon-baller to extract a 3 cm (1¼-inch) wide column approximately three-quarters down the center, creating a spacious cavity for filling.
- Arrange the prepared apples in the buttered dish, ensuring they are not touching, and meticulously fill each apple cavity with of sugar, of raisins, and of golden raisins.
- Place a small butter segment atop each apple, then gently pour of Vin Santo into each apple’s cavity and add 360 milliliters (1½ cups) of Vin Santo to the pan’s base.
- Sprinkle the remaining of sugar evenly over the apples, creating a light, sweet coating that will caramelize during baking.
- Bake the apples for 30 to 45 minutes, periodically checking their tenderness by piercing with a paring knife. If the liquid begins to evaporate, replenish with additional Vin Santo or water to maintain moisture.
- While the apples bake, prepare the mascarpone cream by whisking together mascarpone cheese, the remaining of Vin Santo, honey, and vanilla extract until smooth and creamy.
- Once the apples are perfectly tender, remove from the oven and carefully slice each apple in half, preserving their delicate structure.
- Serve the warm apples adorned with pan juices, a generous drizzle of warmed caramel sauce, and a luxurious dollop of the prepared mascarpone cream.
Notes
- Savor the delightful warmth of freshly baked apples straight from the oven for an unbeatable taste experience.
- Moisture matters most, so keep a close eye on the liquid level during baking to prevent dry, tough apples.
- Coring technique is crucial – stop three-quarters down to create a perfect vessel for delicious fillings without leakage.
- Strategic slits around the apple skin prevent unwanted bursting and ensure beautiful, intact baked apples.
- Grab crisp, tart-sweet varieties like Macoun or Empire that maintain their shape and deliver incredible flavor when baked.
- Prep Time: 15 minutes
- Cook Time: 35 minutes
- Category: Desserts, Snacks
- Method: Baking
- Cuisine: Italian
Nutrition
- Serving Size: 1 of 6
- Calories: 403
- Sugar: 40.6g
- Sodium: 85.5mg
- Fat: 16g
- Saturated Fat: 10.4g
- Carbohydrates: 50g
- Fiber: 6g
- Protein: 2.4g
- Cholesterol: 37mg