Apples baked in moscato

Jill Dupleix
Apples baked in moscato.
Apples baked in moscato. Photo: Marina Oliphant

Instead of ye olde baked stuffed apples, bake apples and prunes in dessert wine spiced with vanilla and cinnamon.


4 green apples

500ml moscato or sweet dessert wine

8 soft pitted prunes

50g soft brown sugar

1 vanilla bean, split lengthwise

2 cinnamon sticks

2 tbsp flaked almonds

100ml yoghurt or mascarpone


Heat the oven to 200C. Cut the unpeeled apples in half crosswise, not lengthwise, and remove the core with a melon corer. Slice off the top (stalk part) and its corresponding bottom on the other half to create a base and place in a baking tray.

Pour the wine around, and add the prunes, vanilla bean and cinnamon sticks to the wine. Scatter the apples with sugar and bake for 30 minutes or until the apples are tender, basting with the wine every now and then.

Scatter the apples with flaked almonds for the last 5 minutes of cooking. Serve with a dollop of yoghurt or mascarpone and the sweet wine juices.