Baked Apples with Sherry Custard Sauce and Amaretti Snow

Name: Baked Apples with Sherry Custard Sauce and Amaretti Snow
Ingredients: 8 medium-tart baking apples, such as Fuji or Newton Pippin; 8 medium-tart baking apples, such as Fuji or Newton Pippin; 14 cup golden raisins; 1¼ cups fruity, slightly sweet wine, such as Riesling or Gewurztraminer; 8 medium-tart baking apples, such as Fuji or Newton Pippin; ¾ cup brown sugar; 1 teaspoon grated lemon zest; ½ teaspoon freshly grated nutmeg or ground mace; ½ teaspoon freshly grated nutmeg or ground mace; 1¼ cups fruity, slightly sweet wine, such as Riesling or Gewurztraminer; 1¼ cups fruity, slightly sweet wine, such as Riesling or Gewurztraminer; 1¼ cup toasted pine nuts; ⅓ cup melted unsalted butter; 8 large fresh mint sprigs for garnishing (optional); 8 Amaretti Cookies, crushed; Sherry Custard Sauce

Preparation info

Serves
8

Difficulty
Easy

Appears in

From the Earth to the Table

By John Ash

Published 1995

About

This is a bit of an upscale version of that old standard, baked apples. The Sherry Custard Sauce and amaretti cookies should be made ahead. The custard sauce uses the same technique as the Ginger Custard Sauce. If you’d rather not make your own amaretti, then store-bought are fine. The recipe included makes more than you’ll need for the baked apples.

Ingredients

Dessert
Vegetarian

Ingredients

Method