Recipe - Baked Stuffed Apples In Rioja Syrup

One fourth cup Raisins
One fourth cup Pine nuts
2 Oranges; Zest of
1 One half cup Milk
6 Egg yolks
2 Eggs
8 Macintosh apples; peeled In
Acidulated Water
3 cup Red Rioja wine
3 cup Sugar

Preheat oven to 375 degrees F.

In a mixing bowl, stir together raisins, pine nuts, orange zest, milk, egg
yolks and egg until well blended.

Partially core apples to leave bottom for filling and place in a roasting
pan just large enough to hold them. Pour wine into pan and pour sugar over
apples into pan. Fill core holes with custard mix and place in oven. Cook
40 minutes, or until apples are tender. Remove pan from oven, carefully
remove apples from pan and pour syrup into small pitcher. Serve warm or at
room temperature with syrup on the side.

Yield: 8 servings as dessert

NOTES : Recipes Copyright Mario Batali 1997. All rights reserved.

Recipe by: MEDITERRANEAN MARIO #ME1A32

Posted to MCRecipe Digest by Sue suechef@sover.net on Feb 15, 1998