Friday, 14 October 2011

Mele Cotte con Amaretti

Everyone loves a baked apple. It's like an apple pie without the crust. 

This is a grown-up version of a baked apple, with brandy and amaretti and a lovely wine syrup. You don't even need the vanilla ice cream. But of course it wouldn't hurt! 

We made these simple baked apples, Mele Cotte (doesn't everything sound so much sexier in Italian?) for this week's cooking club. My pal Deb had the same idea. Check out her Mele Cotte here.

We are lucky enough to live in an apple-producing region and are relatively close to Niagara's wine region. These baked apples taste just like them, exotic and homey at the same time. Try them at home, with your next batch of fresh fall apples.

Buon Appetito!

Mele Cotte con Amaretti
adapted from Venezia, by Tessa Kiros
for IHCC, From the Orchard

4 apples, cored - I used granny smith
1/3 cup amaretti
¼ cup golden raisins
3 Tbsp brown sugar, divided
1 Tbsp butter, cut into 4 pieces
2 Tbsp brandy
1½ cups white wine
2 strips orange peel
  • Preheat oven to 350°F
  • In a mortar and pestle, bash the amaretti (Italian almond cookies) with 1 Tbsp sugar and the raisins. Add the brandy and bash some more until you have a nice filling for your apples. 
  • Stuff your apples and place in a small baking dish.
  • Top with the butter, a little pat on each one. Top with 1 Tbsp brown sugar, divided between the 4 apples. 
  • Pour the wine into the dish and add the last Tbsp of brown sugar. 
  • Bake, covered with foil, for 20 minutes. 
  • Take foil off and bake another 20 minutes. 
  • Remove apples from dish, turn up heat, and let the sauce reduce a bit longer. 
  • Serve apples warm, spoon sauce over them. 

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