Baked Stuffed Apples

Baked Stuffed Apples

Ingredients:
1/2 cup chopped walnuts
4 to 6 baking apples, such as Jonathan and Northern Spy
1/2 cup crushed almond biscotti
1/2 cup raisins
2 tablespoons unsalted butter, melted
1/2 cup dry white wine
1/4 cup granulated sugar

Directions:
1. Preheat the oven to 350°F, and line a baking sheet with aluminum foil. Place
walnuts on the baking sheet and toast nuts for 5 to 7 minutes, or until browned. Set
aside.
2. Core apples and peel the top half only. Arrange apples in the slow cooker. Combine
nuts, biscotti, raisins, and melted butter in a small bowl. Spoon equal portions of
mixture into cores of apples.
3. Combine wine and sugar in a mixing bowl, and stir well to dissolve sugar. Spoon
mixture over apples.
4. Cook on Low for 4 to 6 hours or on High for 2 to 3 hours, or until apples are tender
when pierced with the tip of a knife. Serve hot, at room temperature, or chilled.
Note: The dish can be prepared up to 2 days in advance and refrigerated, tightly
covered.
Variation:
Substitute orange marmalade for the sugar, and add 2 (3-inch) strips of orange zest
to the slow cooker.
It’s important to peel the top half of the apple. If you don’t, the steam builds up inside the skin and the
apple tends to fall apart.
Pear and Dried Fruit Compote
During the winter when few fruits are in season, pears are always available, and they
go beautifully with a mélange of dried fruits as a topping for gelato.
Makes 6 to 8 servings | Prep time: 15 minutes | Minimum cook time: 11/2 hours in a
medium slow cooker