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* Note: See the "Sherry Custard Sauce" and "Amaretti Cookies" recipes which are included in this collection. Peel and core apples and place in a baking dish just large enough to hold them. In a small saucepan bring the raisins and wine to a simmer and then set aside for 15 minutes to allow raisins to plump. Drain well, reserving any liquid, and combine raisins with pinenuts and stuff the cavity of the apples. Add butter, brown sugar, dry white wine, lemon zest and reserved liquid to sauce pan and simmer to melt sugar (about 2 minutes). Drizzle mixture over apples and bake in a preheated 375 degree oven for 25 to 30 minutes or until apples are tender when pierced with a toothpick. Baste apples occasionally with juices. To serve: Place the warm apples on shallow wide rim bowls. Spoon Sherry Custard Sauce around and sprinkle crushed Amaretti Cookies over apples before serving. Garnish with mint sprigs on top of apples to suggest a stem and drizzle a little raspberry sauce decoratively in Sherry Custard Sauce, if desired. This recipe yields 8 baked apples. Recipe Source: COOKING RIGHT with John Ash From the TV FOOD NETWORK - (Show # CR-9652 broadcast 08-21-1996) Downloaded from their Web-Site - http://www.foodtv.com Formatted for MasterCook by MR MAD, aka Joe Comiskey - firstname.lastname@example.org 09-04-1996 Recipe by: John Ash
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