Diana's Desserts - www.dianasdesserts.com

Baked Apples Marsala

Servings: 6
If you want something that’s not too sweet, this dessert is the perfect ending to a Passover feast. The raisins and almonds give the baked apples great texture.

2 cups apple cider
1 cup dry Marsala wine or kosher wine
1/4 cup plus 6 tbsp. firmly packed light brown sugar
6 Golden Delicious apples
2 tbsp. golden raisins
2 tbsp. raisins
2 tbsp. dried currants
2 tbsp. chopped almonds
1 1/2 tbsp. margarine
1/4 tsp. freshly grated nutmeg

In a heavy saucepan over medium heat, combine the cider and Marsala and boil until reduced to 1 cup, about 20 minutes. Stir in the 1/4 cup brown sugar. The syrup can be made 1 day ahead. Cover and refrigerate, then bring to room temperature before using.

Preheat an oven to 350 degrees F/180 degrees C.

Peel the top one-fourth of each apple and core them without cutting through the bottom. Place the apples in a ceramic baking dish. Spoon 1 tbsp. brown sugar and 1 tsp. each of the golden raisins, raisins, currants and almonds into each apple. Pour the syrup over and around the apples. Top each one with 1/4 tbsp. margarine, then sprinkle with the nutmeg.

Cover the dish with aluminum foil and bake for 30 minutes. Uncover and continue baking, basting the apples frequently with the syrup, until tender, about 25 minutes more.

Transfer the apples to shallow bowls and spoon some of the syrup around each apple. Serve hot or warm.

Makes 6 servings.

Source: Joey Altman, Chef and Host of Bay Café, KRON TV, San Francisco.

Date: March 14, 2006