Ina Garten Tuscan Baked Apples

Ina Garten Tuscan Baked Apples is made with apples, unsalted butter, turbinado sugar, raisins, golden raisins, Vin Santo wine, mascarpone, honey, vanilla extract, and caramel sauce. This delicious Tuscan Baked Apples recipe creates a traditional dessert that takes about 1 hour to prepare and can serve up to 6 people.

This Tuscan Baked Apples Recipe Is From Modern Comfort Food Cookbook by Ina Garten

Ingredients Needed:

• 3 tablespoons unsalted butter, plus extra to grease the pan
• 6 large, firm tart-sweet apples, such as Macoun or Empire
• 3 tablespoons turbinado sugar, such as Sugar in the Raw, divided
• 6 teaspoons raisins
• 6 teaspoons golden raisins
• 8 tablespoons plus 1½ cups Vin Santo wine, divided
• ½ cup mascarpone
• 1 teaspoon liquid honey
• ½ teaspoon pure vanilla extract
• Caramel sauce, such as Fran’s, warmed

How To Make Tuscan Baked Apples?

1. Preheat the Oven: Preheat the oven to 190°C / 375°F. Butter a 9 × 12-inch (or similar size) ceramic baking dish.
2. Prepare the Apples: Remove a 1-inch-wide (2.5 cm) strip of peel around the stem of each apple. Make five 1-inch (2.5 cm) slits around each apple starting from where the peel was removed. Using an apple corer or melon-baller, remove a 1¼-inch-wide column (3 cm) from the core three quarters of the way down the center of each apple.
3. Stuff the Apples: Place the apples in the prepared baking dish, ensuring they do not touch each other. In each apple cavity, add 1 tsp of sugar, 1 tsp raisins, and 1 tsp golden raisins. Cut the butter into 6 pieces and place one piece on top of each apple.
4. Add the Wine: Pour 1 tbsp of Vin Santo into each apple, and add 360ml / 1½ cups of Vin Santo to the bottom of the pan. Sprinkle the remaining 1 tbsp of sugar over the apples.
5. Bake the Apples: Bake for 30 to 45 minutes, or until the apples can be easily pierced with a paring knife. If the liquid evaporates, add more Vin Santo or water to keep the bottom moist.
6. Prepare Mascarpone Cream: In a small bowl, mix together the mascarpone, the remaining 2 tbsp of Vin Santo, the honey, and vanilla extract until smooth.
7. Serve: Cut each apple in half and serve warm with the pan juices, a drizzle of warmed caramel sauce, and a dollop of the mascarpone cream.

Recipe Tips:

• Choose the Right Apples: Use firm, tart-sweet apples like Macoun or Empire to hold their shape and balance the sweetness during baking.
• Don’t Skip the Slits: Make the 1-inch slits around the apples to prevent the skin from bursting while they bake.
• Measure the Core Depth: Be careful not to core the apples all the way through; only go three-quarters down to keep the filling inside during baking.
• Watch the Liquid Level: Check the pan while baking and add more Vin Santo or water if the liquid evaporates to keep the apples moist.
• Serve Warm for Best Taste: Serve the apples warm with the mascarpone cream and caramel sauce for the perfect texture and flavor.

How To Store Leftovers?

• Refrigerate: Let the leftover Tuscan Baked Apples cool to room temperature first. Then, store them in an airtight container in the fridge for up to 3 days.

Nutrition Facts

Serving Size: 1 of 6

• Calories: 403
• Total Fat: 16g
• Saturated Fat: 10.4g
• Cholesterol: 37mg
• Sodium: 85.5mg
• Potassium: 350mg
• Total Carbohydrate: 50g
• Dietary Fiber: 6g
• Sugars: 40.6g
• Protein: 2.4g

Try More Ina Garten Recipe:

• Ina Garten White Chocolate Toffee
• Ina Garten Coffee Chocolate Chip Ice Cream Sandwiches
• Ina Garten Giant Crinkled Chocolate Chip Cookies
• Ina Garten Banana Rum Trifle
• Ina Garten Boston Cream Pie