Winn Dixie Recipe: Baked Stuffed Apples & Red Wine Poached Pears


Baked Stuffed Apples


8 apples

1/2 cups all-purpose flour

1/4 cups oats

1/4 cups light brown sugar

1/4 cups granulated sugar

1/2 teaspoons ground cinnamon

1/8 teaspoons nutmeg

4 tablespoons butter (chilled and cubed

4 tablespoons butter

1/4 cups light brown sugar

¼ cup dried cranberries

1/2 teaspoons ground cinnamon


1 ½ cups heavy cream

1 ½ tablespoons granulated sugar

3 ½ tablespoons bourbon



1.    Prepare the crumble topping: In a medium bowl whisk together flour, oats, brown sugar, sugar, cinnamon and nutmeg. Cut in the butter with a pastry knife, or two forks until mixture is crumbly. Set aside.

2.    Peel and chop 2 of the apples. Add chopped apples, cranberries, second listed butter, second listed brown sugar, and cinnamon to a medium sauce pan and stir over medium heat for 8 minutes or until apples are tender. Remove from heat.

3.    Chop the tops off of the remaining 6 apples and use a spoon to scoop out the flesh. You don't scoop all of it out, just enough to make a "bowl" for the filling.

4.    Fill scooped-out apples with the warm apple filling from sauce pan. Top with a generous amount of crumble topping.

5.    Place stuffed apples on a baking sheet and bake for 10-15 minutes until apple is soft and crumble topping is crispy.

6.    Meanwhile, whip heavy cream sugar and bourbon at high speed until soft peaks form.

7.    Serve the apples with a generous dollop of bourbon whipped cream. 

Red Wine Poached Pears


  Amount  Measure       Ingredient -- Preparation Method


  3 1/2    cups             bold red wine

  1/2      cup              grenadine

  10      ounces           granulated sugar

  2        each             whole cloves

  1        each             cinnamon stick

  6        each             pears – peeled


  6        ounces           sour cream

  ¾        cup              sugar

  1        teaspoon         vanilla


1.  Combine all ingredients except pears in a large stock pot.  Heat mixture to a simmer and ensure that all sugar has dissolved.

2.  Reduce heat to below a simmer (160 - 180 degrees).  Add pears and weight with another pot or plates to ensure they are completely submerged.  Poach until pears are soft to touch.

3.  Remove from heat and set aside under refrigeration in poaching liquid for 24 hours.

5.  Slice pears in half.  Slice each half thinly, leaving them attached at the stem.  Serve with Vanilla Sour Cream Sauce.