Category: Marilou Suszko's Recipes

baked ohio apples with red wine cherry sauce

2 medium-sized Ohio apples, baking varieties including Rome and Johnathan
1 tablespoon butter

1 cup Ohio red wine (Cabernet Franc is a good choice)
3 tablespoons dark brown sugar
1 cinnamon stick
½ cup dried red cherries

Preheat the oven to 350 degrees. To bake the apples, use a melon baller to core the apples, leaving the bottom intact. Cut the skin around the top core holes to open the apple up about an inch. Place 1/2 tablespoon of butter in the core of each apple. Sprinkle 1 tablespoon of water in the baking dish. Bake for 35 minutes to 1 hour, brushing the apples once or twice with the juices. (Cooking times will vary depending on the variety of apple and the size.) The apple is done when it can be easily pierced with a fork. Let cool while making the sauce.

Combine the wine, brown sugar, cinnamon stick, and dried cherries in a saucepan. Bring to a boil. Reduce the heat to a simmer and let cook for 7 to 10 minutes until reduced by half, the alcohol smell is gone, and the sauce is thickened.

Serve over a baked apple and serve with vanilla ice cream. Makes 2 servings.

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