B'soffene Brataepfel
Source of Recipe
the web
Recipe Introduction
(Tirolean baked "drunken" apples) -- Dessert
...
For this southwestern Austrian specialty absolutely do not use any of
the flavored or green Peppermint Schnapps that are available on the
American market. If you must, you may substitute the Austrian Schnaps
with Italian "Grappa." The alcohol will evaporate during the cooking and
the flavor will be superb.
List of Ingredients
4 whole Golden Delicious apples, cored, peeled
1/4 cup "Schnaps" (preferably made from apple or pear)
1/2 cup raisins
1 Tablespoon lemon juice
1/2 cup granulated sugar
1/4 teaspoon powdered cinnamon
1/2 cup white wine
enough oil to brush a pie pan (use any suitable unflavored vegetable
oil)
enough aluminum foil to cover the pie panRecipe
Place one oven rack in the middle of the oven and preheat oven to 425
degrees F. Brush the pie pan with oil. Place apples in the oil-brushed
pan so that they are not touching each other. Drizzle the apples with
the lemon juice to prevent apples from turning brown. Soak raisins in
Schnaps.
In a small sauce pan, on medium heat, heat the wine, the cinnamon, and
the sugar, stirring until everything is syrupy and the mixture boils
(about 10 minutes). Divide soaked and drained raisins into four portions
(keep the Schnaps juice) and stuff them into the apples.
Spoon half of the wine sugar syrup and the leftover Schnaps juice over
the apples. Cover everything with aluminum foil and bake covered for
about 30 minutes or until the apples are soft. 10 minutes before
removing from oven pour over the apples remaining wine juice. Serve
everything warm, not too hot, topped with sweetened whipped cream.
Serves 4.
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