Anzac biscuit flavours work wonderfully as a baked apple filling. This gently warming, not-too-sweet dessert makes a quick mid-week treat that is special enough to serve to guests matched with a dessert wine.
Villa Maria Cellar Selection Late Harvest Riesling, with its concentrated core of sweetness and crisp acidity, is what you are looking for here. The wine displays aromas of freshly roasted hazelnuts combined with fresh apricots and has notes of mandarin and beeswax on the palate.
Ingredients
| 4 | Apples, sweet (Main) |
| ¼ cup | Brown sugar |
| 2 Tbsp | Butter, heaped |
| ⅓ cup | Mixed oats, coconut, dried fruit and nuts or use muesli |
| 1 | Orange, zest only |
| ¼ tsp | Ground ginger |
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Directions
- Heat the oven to 150C fan bake.
- Using a small, sharp knife, remove the apple cores, cutting away a good amount of flesh to make a decent cavity. Carefully score a line around the middle of each apple - just through the skin (this helps the apple expand). Place the apples snuggly in an ovenproof dish
- Mix brown sugar, butter, oat mix, orange zest and ground ginger together and push it in to fill the cavity of each apple. Rubbing a little around the outside of the apples.
- Pour some water into the dish – just enough to cover the base – and bake for 40-50 minutes until soft and golden.
- Serve the apples drizzled with juices from the baking dish and some whipped cream – add a splash of Villa Maria Cellar Selection Late Harvest Riesling for a little extra indulgence.
Enjoy paired with a glass of Villa Maria Cellar Selection Late Harvest Riesling.
