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    You are in: Home / Community Forums / German and Benelux (Belgium / The Netherlands / Luxembourg) Cooking / Roasted apples - should this recipe have wine and butter?
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    Roasted apples - should this recipe have wine and butter?

    Debbie R.
    Wed Jun 03, 2009 4:28 pm Groupie
    I found a couple of great-sounding baked apple recipes in a little Bavarian cookbok (Hippocrene's). The first one says to put about 1 cup of wine around the apples, dot with butter and bake.

    The second one, the one below, says "proceed as above", referring to the first one, but I don't know if that should include the wine and butter or not. What do you think?

    Both are filled roasted apples.

    Bavarian (German) Baked Apples With Marzipan

    Wed Jun 03, 2009 7:11 pm
    Forum Host
    Without seeing both recipes, it would be difficult to be 100% sure.

    In my past experiences a recipe that follows another and says "proceed as above" (referring to the first recipe) usually means that the second recipe is a continuation or an option/variation to the first recipe.

    Recipe # 375694 (Bavarian (German) Baked Apples With Marzipan), as posted seems to be just the stuffing recipe which would be an option to making the baked apples plain (without stuffing) as directed in the first recipe.

    The ingredients, preparations and cooking instructions from the first recipe are needed to properly (and successfully) make the second (stuffed version) of the recipe.

    Without some sort of liquid in the bottom of the pan, the apples will scorch/burn on the bottoms (even though the pan is covered). The apples also need the liquid in the pan because they are "steamed" in the oven.

    hope this helps icon_smile.gif
    Debbie R.
    Wed Jun 03, 2009 8:22 pm Groupie
    Here is the first recipe:

    Bavarian (German) Baked Apples With Rum

    So it sounds like the second recipe also needs the wine to keep the bottoms from scorching and the butter to keep the tops nice.

    Any idea what kind of white wine they're talking about? Riesling, dry, chardonnay? I have no idea. My guess would be the first, but I dunno

    Thu Jun 04, 2009 2:44 am
    Forum Host
    Hi Debbie,
    Yup, I think you should edit the ingredients in the second recipe, adding the white wine and the butter to the list. You can also add the necessary directions (for the wine and butter). icon_smile.gif

    As for the type of wine.....personally I would use a dry white wine since the apples (and added sugar, etc) will make it sweet enough.

    When a recipe calls for a "dry white wine," I will usually use either a pinot grigio or a chardonnay. With baked apples, I would go with the chardonnay (but that is my personal preference) - you may prefer a different wine. icon_cool.gif
    Debbie R.
    Thu Jun 04, 2009 8:18 am Groupie
    Okay. Thanks, Dee!
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