Mary Ann's Blog

Three Wise Winter Wine Desserts: Exclusive Recipes

Baked_apples While we all scramble in the grocery store to find something healthy to cook in the new year, my sweet tooth has kicked in, and I am craving something sinfully sweet and succulent to help ward off the winter blues.

That nagging feeling leads me right to the produce department. Aha, caught you! Maybe you thought that I was going to recommend some cake, pie, cookies or ice cream?

Not a chance.

I am thinking about sweets that are good for you like baked apples with walntus and figs, or pears baked in wine.

All the ingredients to make them are readily available and the recipes are easy to make, but the best part is how surprisingly good they taste, leaving you not caring a wit if you ever eat pie, cake or cookies again.

Your diet, if you can stay on it, will thank you.

Baked Apples with Dried Figs and Honey

SERVES 4Baked_apples_2

4 large Golden Delicious or Cortland apples, washed and cored
5 dried figs
4 dried apricots, diced
1/2 cup toasted chopped walnuts
1/4 cup honey
2 tablespoons of unsalted butter, in bits
1/2 cup white wine

Put the figs in a small bowl and cover them with hot water; allow them to stand for 30 minutes to soften them. Drain them, cut off the stems and discard them. Cut the figs into small pieces and place them in a bowl with the apricots and walnuts. Stir in the honey and coat the fruits well.
Preheat the oven to 350F.

Divide and stuff the mixture in the cored apples.

Dot the apples with the butter and place them in a baking dish.

Pour the orange juice in the bottom of the dish.

Bake for 20 to 25 minutes or until the apples are just soft but not collapsed. Serve warm with some of the pan juices.

Note: The apples can also be cooked in a microwave oven on high power for 4 to 5 minutes. Microwaves vary, so check your settings.

Dried Figs in Red Wine

Serves 4

1 tablespoon butter
12 large dried whole figs (1/2 pound)
1/2 cup chopped walnuts
1 cup dry red  wine
1/4 cup honey
1 tablespoon grated orange zest

Preheat oven to 350F

Lightly grease an 8 inch casserole dish with the butter

Make a slit with a small knife near the stem of each fig just large enoiugh to form a small hole with your finger. Stuff some of the walnuts into each fig and place them stem side up in the casserole side by side.

Heat the wine and honey in a small saucepan just until the mixture is smooth. Pour over the figs. Sprinkle them with the zest and cover the casserole tightly with foil or oven proof cover.

Bake 30 minutes .

Cool the casserole to  room temperature.Place 3 figs on each of 4 dessert  bowls and pour some of the wine sauce over each.

Pears in Wine Sauce

Serves 6

6 ripe Bartlett or Anjou pears, washed
6 tablespoons plus 1/2 cup sugar
1/2 cup cranberry or pomegranate juice
3 cups dry red wine
Confectioners sugar

Preheat oven to 350F

With a small knife remove a small slice from the bottom of each pear to make it stand upright. Using a vegetable peeler, remove 4 or 5 long narrow strips of skin from each pear to make a striped look. Place the pears upright in a deep 3 inch  baking dish just large enough to hold them snuggly.

Separately combine the juice and wine together and pour over the pears. Sprinkle each pear with 1 tablespoon of sugar.

Bake the pears uncovered for about 35 minutes, bassting them occasiionally with the wine sauce.
The pears are done when a knife is easily inserted into them; do not overbake them or they will collapse When cooked, transfer the pears with a slotted spoon to a serving dish.

Pour the wine sauce into a small saucepan and add the remaining 1/2 cup sugar. Bring the mixture to  boil, then reduce the heat to low and cook until the liquid is reduced by half and is syrupy looking. Remove the pan from the heat.

Baste the pears with the syrup frequently and refrigerate them at least one hour before serving.

To serve, place the pears on individual dessert dishes and spoon some of the sauce over each one
With a small sieve sprinkle confectioners sugar over each pear for a beautiful stirped effect.

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