Baked apple with red wine

Baked apple with red wine

Introduction:

"The baked apple is very hot, the shell is orange, the roasted sugar juice is white, and the apple itself is much lighter. In order to prevent scalding, we have to use a small bowl to hold the roasted apples, and use a small soup spoon to dig the apples bit by bit. WOW! It's really delicious. The taste of the raw apple has changed. The baked apple is a little sweet and a little sour. It tastes really good. If you haven't, it's a pity. Baked apples are much more delicious than raw ones. You don't have to be afraid of diarrhea when you eat too much. If you eat two or three apples, you won't get upset. It's said that you can also cure cough and gargle. It's a way to keep the juice, and it's healthier to eat without butter. "

Production steps:

Step 1: take the raisins and rinse with water. Cut a little bit with a knife, not very much

Step 2: pour in the red wine and put it in the refrigerator overnight

Step 3: cut a cover of the apple and dig up the heart and seeds of the apple.

Step 4: put the soaked raisins into the apple

Step 5: cover the apple, sit in the bowl of the remaining dried grapes and a small amount of red wine, and bake at 190 ℃ for 40-50 minutes, depending on the size of the apple

Step 6: the roasted apple juice flows into the bowl below

Step 7: put the roasted apple into the container and pour the small bowl of apple juice and red wine on the apple.

Materials required:

Apple: 1

Raisins: moderate

Red wine: moderate

Note: keep the original juice of the baked apple.

Production difficulty: simple

Process: Baking

Production time: one hour

Taste: sweet