FOOD

Sweet Apple Surprise

Recipe By Ann Baston of Eola Hills Wine Cellars

“My grandmother taught me the importance of sharing meals with loved ones. Her appreciation of fine food made me the “foodie” I am today.” – Ann Batson of Eola Hills Wine Cellars, Rickreall.

INGREDIENTS

½ cup chopped walnuts, lightly toasted

¼ cup Lazzaroni Amaretti cookies (crushed)

2 tablespoons butter, softened

1/8 teaspoon cinnamon

1/8 teaspoon nutmeg

4 baking apples (Granny Smith is best)

1 bottle Eola Hills Wine Cellars Late Harvest Viognier

5 sheets Filo dough

Dash – powdered sugar

¼ cup maple syrup

¼ cup heavy cream

1 teaspoon brandy

DIRECTIONS FOR APPLES

1. Preheat oven to 425ºF degrees. 2. In a small bowl, using a fork or your hands, blend cookies, brown sugar, cinnamon, nutmeg and ¼ cup walnuts to form a thick paste. 3. Peel and core the apples. Hint: core the apples first to prevent any bruising. Take care not to puncture through to the bottom of the apples. 4. Spoon approximately 2 tablespoons of the walnut mixture into the core of each apple. It is okay to have the mixture spill out a bit on the top. 5. Cook the apples in a skillet with enough Late Harvest Viognier to cover on low heat. Cover with foil or tight lid. Caution: be careful not to catch the wine on fire. This needs low heat! Cook the apples for about 20 minutes.

7. Place apples in baking dish. Take the sheets of Filo dough (rubbed with butter) and cover the apples completely.  Bake for about 10 minutes at 375 ºF degrees.

DIRECTIONS FOR MAPLE CREAM

1. In a small saucepan, heat the maple syrup, cream and brandy over low heat just until warm, about 1 minute.

Serve by drizzling 2 tablespoons of the maple cream on a dessert plate.  Place the baked apple in the middle of the plate. Sprinkle a few walnuts, and an amaretti cookie around the Apple. Sprinkle powdered sugar over the apple. For an added touch, place a whole cinnamon stick in the middle of the apple. Yields 4 servings.

WINE SUGGESTION

Eola Hills Wine Cellars 2006 Late Harvest Gewürztraminer

Eola Hills Wine Cellars has been in operation since 1986 in Rickreall, Oregon. The winery offers a wide variety of award-winning wines at reasonable prices, sourcing from the best fruit grown in Oregon, Washington and California. The tasting room at 501 S. Pacific (Highway 99W) is open daily from 10 a.m. to 5 p.m. and does not charge a tasting fee. For more information about its Sunday brunches and other events, visit the web page at www.eolahillswinery.com

 

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