Baked Seasonal Fruit and Raisins

Not feeling like making some elaborate dessert? This is an easy, warm dessert to top off the evening, together with ice cream, fresh cream and or course, our Caress Cuvée Blanc.

Ingredients

• Granny Smith Apples, halved and cored  ·  2 
• Herbie’s Caraway Seed  ·  1 teaspoon 
• Herbie’s Ground Cumin Seed  ·  1 teaspoon 
• Herbie’s Pomegranate Molasses  ·  1 tablespoon 
• Apple Juice  ·  1 cup 
• Local Honey  ·  1 tablespoon 
• Golden Raisins  ·  1/4 cup 

Instructions

Not feeling like making some elaborate dessert? This is an easy, warm dessert to top off the evening, together with ice cream, fresh cream and or course, our Caress Cuvée Blanc. We have used apples but this recipe is great with pears, peaches, or plums so when fruit is in season go with it together with our Caress Cuvée Blanc.

Pre-heat the oven to 375 degrees.

Combine all ingredients except for the apples and raisins in a small bowl whisk and set aside.

Slice each apple in half before you core them. Dig out the seeds and tough middle of each apple with a spoon, this way they form more of a bowl shape.

Take the Apple halves and slice a small piece off the rounded side of each one so that they are able to sit with the core side facing up to form 4 bowl shaped pieces.

Place the apples in a baking dish and pour the sauce equally over all the apples and top with raisins. Bake in the oven for 1 hour.

After 1 hour pull the apples out, cover with foil, and let sit for 20 minutes.

Serve with any or all; vanilla ice cream; whipped cream; crème fraîche or heavy cream poured straight from the carton but always include our Caress Cuvée Blanc.

Chef Tommy's Tips

• We have used apples but this recipe is great with pears, peaches, or plums so use whichever fruit is in season and abundant.

• Note there is no butter or sugar in this dish so it is gluten-free and vegan compliant.

• For an extra touch of spice dust with Herbie's Ground Cinnamon Quills.