Red Wine Baked Apples are bursting with a delicious variety of flavors – perfect for Passover or all year round!
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Ohmygosh you guys. I am obsessed with this recipe.
Don’t get me wrong. I love every recipe I post here. If I didn’t, I wouldn’t post it (obviously!). But every now and then, a recipe surprises me in the most amazing way. See, I had the idea to make Red Wine Baked Apples, and I knew it was going to be delicious. Then I decided to add a pecan chocolate filling, because I love pecans, I love chocolate, and I figured it would all work well together.
Here’s where I was surprised. See, the chocolate in the filling (you spread the extra filling in the pan, around the apples) mixed together with the wine and created this crazy delicious syrupy sauce that I kinda want to eat by the bucket. I’m not kidding. It’s thick, fruity, chocolaty perfection. Oh, and let’s not forget the delicious apples, the sweet and sticky pecans, and the way everything comes together so perfectly.
With Passover just two weeks away, I know you’re all going to want to make this amazing dessert. But I have a strong feeling that once you taste it, you’ll keep making these baked apples long after Pesach is over.
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- 6 apples (I used granny smith)
- 1 cup coarsely chopped pecans
- ½ cup chocolate chips or chopped semi-sweet chocolate
- ¼ cup sugar
- 2 Tablespoons oil
- 2 Tablespoons honey
- ½ cup red wine (I used semi-sweet)
- 2 Tablespoons honey
- 1 teaspoon cinnamon
- Preheat oven to 375.
- Remove cores from apples and place them in a 9x13 pan. Set aside.
- In a small bowl, mix together all of the filling ingredients. Stuff the hole in the center of each apple with filling, then spread the remaining filling mixture in the pan, surrounding the apples.
- Whisk together the wine, honey and cinnamon. Pour it over the apples.
- Bake at 375 for 60-70 minutes, until the apples are soft.
- To serve, spoon a mixture of the sauce that gathers in the bottom of the pan over the apples. Serve hot.
- You can make these apples a couple of days ahead of time, and store them in the fridge. Warm up (uncovered), for about 10 minutes, or until hot, before serving.
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Thanks for visiting folks! I can’t wait for you to taste these apples – I know you’re going to love them as much as I do! -Miriam
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They sound delicious!
Can they be eaten cold (or room temp)? and if not, how would you heat them on yom tov? (I don’t leave an oven on- only a burner/blech)
To heat them up: Boil a pot of water on your stove. Take the lid off the pot and put the covered 9×13 of apples on top of the pot, instead of the lid. Keep the pot on high, so that you maintain a rolling boil. The steam from the boiling water will heat up the apples.
Thanks!
I left them on the blech and they were fine. Put a pan upside down under it so they’re not on direct heat.
Thanks!
Curious, The recipe sounds great! I don’t use honey, can I skip it, or maybe caramelize some sugar?
Thanks!
You can use a bit of extra sugar instead.
thanks!
Any suggestions if you don’t want t stuff them with pecans or chocolate? I love the flavor of the Apple themselves.
Do you bake these covered or uncovered?
Uncovered
Can you suggest something to do if I don’t want to stuff them with chocolate and nuts? I am dying to try these but don’t want them to dry out if I don’t put the stuffing in.
You can try it without the filling, or you might want to try another recipe…
Can I use Grape Juice instead of Wine on these… Or should I but a bottle? 🙂