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Baked Apples in Wine Sauce recipe

Baked Apples in Wine Sauce recipe

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  • Dish type
  • Dessert
  • Fruit desserts
  • Apple desserts
  • Baked apples

There's a little more effort required in this baked apple dish, but it's really worth it. Apples are stuffed with hazelnuts, cinnamon and sultanas and baked in a white wine sauce.

1 person made this

IngredientsServes: 4

  • For the Wine Sauce
  • 500ml milk
  • 3 egg yolks
  • 1 tablespoon cornflour
  • 1/2 vanilla bean
  • 100g caster sugar
  • 500ml dry white wine
  • For the Filling
  • 4 tablespoons chopped hazelnuts
  • 2 tablespoons caster sugar
  • 4 teaspoons sultanas
  • 15g butter, softened
  • 1/2 teaspoon ground cinnamon
  • 4 large apples, peeled and cores removed with an apple corer

MethodPrep:15min ›Cook:40min ›Ready in:55min

  1. In a small bowl, mix together cornflour, egg yolks and just enough milk to make a smooth paste. Bring the scraped vanilla bean and remaining milk to the boil. Whisk in the cornflour mixture and wine. Bring to the boil. Remove from heat and beat a few times. Let cool.
  2. Preheat oven to 180 C / Gas 4.
  3. Mix together hazelnuts, sugar, sultanas, butter and cinnamon. Use to stuff the apple cavities.
  4. Transfer apples to a buttered ovenproof dish. Pour over wine sauce and bake uncovered for 30-40 minutes. Serve with ice-cold vanilla custard.

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Reviews & ratingsAverage global rating:(1)


This recipe for baked apples is called Pommes Bonne Femme in French. You will find many simple recipes in France with the term bonne femme tacked on the end. The literal translation would be Good Woman Apples, but bonne femme, or good woman, has several additional meanings in French.

Often when people refer to a woman as a bonne femme, it is because she is old and feeble. Which is sort of funny because one of the meanings of a bonhomme (or good man) is an old man in robust shape.

You will also hear people use the term bonne femme in a derogatory fashion referring to a peasant woman, or someone who they are assuming to be simple minded. Not too complimentary really.

Apples with a Good Reputation

But it is possible this recipe for baked apples got its name for a different reason. According to some linguists the term bonne femme, when applied to things like recipes or medical remedies, actually derives from the latin words bona fama, referring to something of good reputation. So perhaps these apples are well known for being good.

They certainly are in our house. I made this recipe with Pink Ladies, and although the apples lost all of their pretty blush, the results were outstanding for minimal effort.

To give this dessert the extra French touch, sprinkle with a few toasted slivered almonds and a teaspoon of red currant jelly.


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my friend really enjoyed this recipe even though they aren't dessert people

This is a nice light dessert for winter. I didn't include any ice cream or whipped cream, but I think this stands on its own. The cloves and lemon give the dish some nice layers of flavor.

I didn't think this recipe tasted as remarkable as it sounds. It might be better with some doctoring to the sauce.

Nice baked apples. I used brandy instead of rum and they were lovely. Vanilla ice-cream is not a must, but my husband likes them with it.

Very yummy and simple! A scoop of vanilla ice cream on the side and it was the perfect light dessert to a big meal.

Made this last night-cooked it in the microwave for 10 minutes. Great-especially on a cold, damp evening. I added a few chopped nuts and raisins in the filling and doubled the syrup mixture. Will def. make again

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Apple Glazed Pork Tenderloin

Preheat an oven to 350 degrees F (175 degrees C). Grease a baking dish large enough to hold the tenderloin without folding it.

Heat the olive oil in a large skillet over medium-high heat, and brown the pork tenderloin on all sides. Remove the browned tenderloin to the prepared baking dish. Sprinkle all sides of the meat with salt, pepper, and parsley.

Cook and stir the onion and apple in the same skillet over medium heat until the onion becomes soft, about 5 minutes, and pour in the Riesling wine. Scrape all the browned flavor bits off the bottom of the skillet and stir to help dissolve them into the wine. Bring to a boil, and pour the onion, apple, and wine mixture over the tenderloin.

Mix together the apple jelly and balsamic vinegar in a bowl until the mixture is smooth and without lumps. Spread the jelly mixture all over the pork.

Bake loin in the preheated oven until an instant-read thermometer inserted into the center reads 145 degrees F (63 degrees C), 30 to 45 minutes. Allow the tenderloin to rest for 10 minutes before slicing, and serve each slice with a spoonful of the apple-onion mixture.


Recipe: Baked Apples with Cranberry Sauce

Happy post-Thanksgiving! What kind of cranberry sauce did you have this year? We made a beautiful cranberry-pomegranate sauce and although it was a hit, we still had a quite a bit left over. If you adore cranberry sauce as much as we do, you could probably eat it by the spoonful, but here’s another idea: baked apples.

We briefly considered using our leftover cranberry sauce to make a tart until we realized that a) the last thing we needed was another rich dessert, and b) after cooking for the better part of two days, we weren’t in the mood to make anything too elaborate! These baked apples were a good choice – uncomplicated, not heavy, and just lovely for dessert or breakfast.

This recipe should work whether your cranberry sauce is canned, basic DIY, or something with frills. If your sauce already contains spices, herbs, fruit, or nuts, chances are they will go nicely with apples. If your sauce is the canned or basic variety, you can leave it as is or add a pinch of this or that before stuffing the apples.


Campfire Baked Apples

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In this recipe adapted from Family Spice, dried fruit, walnuts, spices, and a touch of butter are the filling for crisp apple halves, wrapped in foil and baked over a campfire.

Instructions

  1. 1 Build a campfire and let the flames die down. There should be a coating of white ash on the coals.
  2. 2 Cut the apples in half and scoop out the cores, using a melon baller or small, sharp spoon. Keep the cut face of the apples from browning by brushing with 1 tablespoon of the lemon juice. Place each apple half on its own 10-inch square of heavy-duty foil and set aside.
  3. 3 In a small bowl, combine the remaining 1 tablespoon of lemon juice, the dried cranberries, raisins, walnuts, cinnamon, nutmeg, and 1 tablespoon of butter. Mix to combine everything, then spoon this filling into the hollows of each apple half.
  4. 4 Cut the remaining tablespoon of butter into 8 pieces to place on top of the filling in each apple half. Sprinkle lightly with ground cinnamon, then wrap each half tightly in the foil square.
  5. 5 Place the foil-wrapped apples in or next to the hot coals (not on an open flame) and cook until the apples are soft, about 30 minutes to 1 hour. Keep checking—the apples are done when they feel tender when squeezed. Serve warm.

Baked Apples In Red Wine

Combine the cranberries, dates, almonds, and butter in a food processor. Process until the mixture forms a paste.

Peel the top inch or so of the apples. Core the apples leaving about 1/2 inch of apple core in the bottom (to keep the filling in).

Stuff each apple with some of the fruit puree. Place the apples in a baking dish, stuffing side up.

Combine the wine, cranberry juice, and sugar in large measuring up until the sugar is dissolved. Pour the wine mixture around the apples in the pan.

Place the pan in the oven and bake for 50-60 minutes at 375 degrees F or until the apples are tender when pierced with a fork. Baste the apples with the sauce occasionally while baking.

Remove the pan from the oven. Carefully remove the apples to individual serving plates.

Pour the wine sauce from the pan into a saucepan. Bring to a boil over medium-high heat and let cook until reduced and slightly thickened, about 8 minutes.


Baked Pheasant In Wine Sauce recipes

I was at a loss when my hunter DH came home with lots of pheasant for me to cook. A family f. ( more )

Wash pheasant and pat dry. Sprinkle on both sides with paprika. Heat 2 tablespoons of butter. ( more )

The original of this is in The Encyclopedia of Creative Cooking edited Charlotte Turgeon. I . ( more )

Melt butter or margarine in a heat-proof Dutch oven. When hot, saut&eacute the pheasant gen. ( more )

Another pheasant recipe posted for a request. This comes from The Poultry and Game Cookbook. ( more )

Melt the first butter with the oil in a heavy, lidded pan. Brown the pheasants on all sides. ( more )

All your favorite pizza ingredients rolled into a fun crescent shape. Perfect for dipping. . ( more )

Spray counter lightly with non-stick cooking spray. Combine 4 rolls and roll into a 12-inch. ( more )

Prep: 20m Cook: 12m Servs: 8

A bit of white wine and oregano turns canned tomato sauce into a lovely baking sauce for any. ( more )

Preheat oven to 375&#xB0F. Oil a baking pan. Season fish with salt and pepper and arrange i. ( more )


  • 4 Pink Lady® apples
  • 250g Butter
  • 160ml Apple juice
  • 50g Demarara sugar
  • 150ml Muscat wine
  • 150g Black or red grapes
  • 125g Fresh raspberries
  • 100g Ground almonds
  • 150g Icing sugar
  • 80g Plain flour
  • 1 Teaspoon baking powder
  • 7 Egg whites
  • 100g Butter
  • 3 Tablespoons of honey

Madeleines: Pre-heat oven to 180C/350F/gas mark 5. Butter 24 madeleine moulds. Melt the honey with the butter and allow to cool.

Add the ground almonds icing sugar, flour and baking powder to a large bowl and mix well. Add the egg whites to the dry mixture and then pour in the honey and butter mixture. Stir well.

Pour the mixture into the prepared moulds and bake for 10 minutes until golden brown. Turn them out of the moulds to cool before serving.

Apples: pre-heat oven to 200C/400F/Gas mark 6. Cut the apples in half across the middle, then carefully core them. Slice the halves into thinner slices.Melt the butter and then arrange the apples in a ring, in a large baking tray sprinkle the spiced sugar between each layer as well as the melted butter. Remove the rings and pour the apple juice over the apple stacks.

Cook for 1 hour until the apples are soft and caramelised. (You can cook these in a slow oven, 150C/300F/gas mark 4, for up to 3 hours too.)

As soon as the apples are cooked, take them out and deglaze the pan on top of the hob with the wine – add the grapes and cook until the sauce has thickened and is caramelised.

To serve: place one apple stack in the middle of each serving plate and then pour the wine and caramel sauce over and around the apples. Arrange the fresh raspberries around the edge and serve with honey madeleines and ice cream.


Baked Recipe: Baked Fish with Port Wine Sauce

White fish fillets healthy recipes are seasoned with paprika and salt and baked in the oven, flavored with a delectable port wine sauce thickened with cream and egg yolks in this easy healthy dinner recipe for Baked Fish with Port Wine Sauce. You can use any type of white fish to make this recipe including cod, haddock, whiting, pollock and others. Unlike oily fish, white fish thrive near or on the seafloor, contains oil only in the liver and has dry and white flesh. In fish recipes, fish fillets are used to make a flavorful dish. You can ask your fishmonger to fillet the fish for you or you can fillet them yourself if you are experienced in doing so.

Port wine, which is used to flavor the fish and is also used to make the sauce that accompanies the dish, is a fortified wine from Portugal. It is typically a sweet red wine often served as a dessert wine and can come in dry or semi-dry varieties. There are also fortified wines produced outside Portugal but in the same style as Port. The port wine adds sweetness and a tangy flavor to the fish fillets, and at the same time gives it moisture to keep it from drying. Since white fish tends to dry out, the creamy sauce complements it very well.

Ingredients: 250gms white fish fillets, 2 tablespoon butter, 2/3 cup port wine, 2 each egg yolks, beaten, 1 tablespoon fresh whipped cream, Dash of paprika, Salt to taste

Preparation Instructions:

In a pan add butter and season the fish fillets with salt and paprika. Cover and bake it in a preheated oven at 350 degree F for about 4-5 minutes. Add the port wine and continue cooking until the fish is tender for about 15 to 20 minutes. Once cooked drain the excess liquor and cook in a saucepan to reduce it a little. Allow it to cool, and mix the egg yolks, add cream and reheat very gently but do not boil. Pour the sauce over the fish.

If you are cooking with frozen fish fillets, thaw them first in the refrigerator before baking. Rinse the fish thoroughly with cold water and pat dry with paper towels. Make sure all the excess moisture is absorbed before cooking. Use a baking dish or pie plate to cook the fish. You can also use an over-proof pan. Spray the pan with a non-stick cooking spray to keep the fish from sticking in the pan while it is cooking.