These are the stuffed, baked apples that Grandma has been making since I know her – year in and year out, from October to March. She often makes them plain, with just a little water and some cinnamon and butter, but whenever in the mood for something more substantial, she add nuts and dried fruits.
I prefer the richer version, which I’m sharing below. Feel free to change the types of nuts and dried fruits based on what you have on hand.
Stuffed Apples with Spices and Nuts (Mele Cotte)
2 tbsp rum or grappa
Preheat the oven to 180C/350°.
Soak the raisins in liqueur for 10 minutes. Cut the top off each apple and core them (set the tops aside). In a small bowl, add the soaked raisins with their liquid, walnuts, almonds and cinnamon. Set aside.
In a small saucepan, heat apple juice with the vanilla until simmering. Put the apples in a baking pan and stuff them with the fruit and nut mix. Pour over the apple juice and sprinkle them with sugar. Close them with their own tops.
Bake for about 1 hour, or until their flesh is tender, basting with the cooking liquid every 15 minutes or so. Serve warm with a couple of spoonfuls of their cooking juices.