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Baked Apples Stuffed with Dried Cherries and Golden Raisins in a Marsala Wine Sauce

Inspired by a similar recipe for baked pears served at Peck's in Milan


November 16, 1999
Web posted at: 5:09 p.m. EST (2209 GMT)

4 servings


  • 4 baking apples such as McIntosh, Rome, Jonathan or Winesap
  • 3 ounces of dried cherries
  • 3 ounces of golden raisins
  • 1 cinnamon stick
  • 1/2 cup of sugar
  • 3/4 water
  • 3/4 cup Marsala wine
  • Powdered sugar for dusting


Preheat the oven to 320 degrees. With a melon baller, begin at the blossom end of the apple removing portions of the core until the seeds have been extracted.

Stuff the cavity of each apple with a mixture of dried cherries and dried raisins.

In a baking dish large enough to loosely hold the apples, mix the sugar and water together. Add the cinnamon stick and the marsala wine. Place the apples in the dish, stem up so that the dried fruit is hidden inside the apples. Spoon the wine-water mixture over the apples and place them in the oven. Baste the apples every 20 to 30 minutes for about two hours.

The apples will become soft and then begin to collapse on themselves. Depending on the variety, they may split. That's fine, it won't affect the taste. To serve, place one apple on each serving dish, spoon over the mahogany-colored wine sauce, dust with powdered sugar and serve. As a variation, add a scoop of cinnamon ice cream along side each apple.

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