4 Apples (any kind)
1/2 cup (approx) Raisins or Sultanas
1 teaspoon Cinnamon
3 teaspoons Sugar
Dash of Red Wine or Dash of Water
1/4 teaspoon ground Cloves
1). Core the apples and peel a strip around the hole. This seems to stop the skins from wrinkling for some reason.
2). In a bowl, mix the rest of the ingredients together. Just use enough liquid to make a syrupy mixture. You can leave this mix sitting over night if you want the raisins to go lovely and mushy.
3). Use a baking dish that is just big enough to fit the apples in – hole facing upwards.
4). Spoon the mixture into the holes and pack it in well.
5). Put this in the oven and bake at a low temperature until the apples feel soft. I baste the apples ever few minutes with any remaining juice and the juice that comes from the mix you packed the apples with. This keeps them from drying out.
6). When soft, remove from the oven and allow to cool. I like to cut these in halves to make it easier to eat, and you can serve them with the cut side up and the fruity mix in the channel where you cored it.
Baked Apples November 16, 2008