By The Apple Truck Kitchen
A simple, elegant dessert that toasts the bounties of the fall harvest, including apples, golden raisins, and hazelnuts.
INGREDIENTS (serves 4)
3 tablespoons unsalted butter 4 -McIntosh apples, halved and cored
3-inch piece of peeled ginger sliced into 1/2 inch rounds 2 teaspoons of grated fresh ginger 1 ¼ cups dry white wine ½ cup golden raisins ⅓ cup of sugar Pinch of salt 1 teaspoon fresh lemon juice ⅓ cup hazelnuts, toasted, skinned, and chopped
Step 1: Preheat the oven to 450 degrees.
Step 2: In a skillet (cast iron if available), using medium heat, melt 2 tablespoons of butter. To slightly caramelize the apples, place apple halves, cut side down, and ginger slices in a skillet. Cook, without moving them, until apples are just beginning to brown, 3 to 5 minutes. Step 3: Transfer skillet to oven and roast apples for 15 minutes. Using tongs, gently turn apples and continue to roast apples until tender, approximately 10 to 12 minutes longer. Step 4: Using tongs, transfer apples to a platter and discard ginger slices. Return the skillet to medium-high heat and add wine, raisins, sugar, salt, and the remaining 1 tablespoon of butter. Bring to a vigorous simmer, whisking to scrape up any browned bits. Reduce until sauce to a thick, syrup-like consistency, approximately 7 to 10 minutes. Remove pan from heat and stir in lemon juice and grated ginger. Step 5: Pour sauce over apples, sprinkle with hazelnuts, and serve warm.
*Added a scoop of vanilla bean ice cream or whipping cream
adapted from ATK 8045