For the Apples
- 6 medium baking apples
- 1/2 cup raisins
- 1/2 cup chopped walnuts
- 2 tbsp honey
- 1 tbsp brown sugar optional
- 1 tsp ground cinnamon
- 1 tsp lemon zest
- 1 tsp lemon juice
- 1 tbsp butter, cut into small pieces
For the Wine Syrup
- 1 cup dry or semi-dry German white wine
- 1/2 cup apple juice
- 1 cinnamon stick
- 2 whole cloves
- 1 strip lemon peel
- 1 tbsp honey, or more to taste
For Serving
- whipped cream
- vanilla sauce
- vanilla ice cream
- extra wine syrup from the baking dish
Prepare the apples
Preheat the oven to 350°F / 175°C.Wash the apples and core them carefully, leaving the bottoms intact if possible. The goal is to create a cavity for the filling without cutting all the way through the apple.Place the apples in a baking dish just large enough to hold them upright.Make the filling
In a small bowl, combine the raisins, walnuts, honey, brown sugar if using, cinnamon, lemon zest, and lemon juice.Spoon the mixture into the cored apples, pressing gently so each apple is well filled. Top each apple with a small piece of butter.Add the wine syrup
Pour the white wine and apple juice into the baking dish around the apples. Add the cinnamon stick, cloves, lemon peel, and honey.Stir the liquid lightly so the honey begins to dissolve.Bake the apples
Bake for 35 to 45 minutes, or until the apples are tender but still holding their shape.Every 10 to 15 minutes, spoon some of the warm wine syrup over the apples. This keeps them moist and helps the flavors soak in.Reduce the syrup, if desired
If you would like a more concentrated sauce, carefully pour the baking liquid into a small saucepan after the apples are done. Simmer for 5 to 8 minutes until slightly reduced.Remove the cinnamon stick, cloves, and lemon peel before serving.Serve warm
Place each apple in a shallow bowl or dessert plate. Spoon the warm wine syrup over the top.Serve as-is, or add whipped cream, vanilla sauce, or vanilla ice cream.
Tips for the Best Winzeräpfel
Use firm apples. Softer apples may collapse before the filling is heated through.
Do not core all the way through the apple if you can avoid it. Keeping the bottom intact helps hold the filling inside.
Taste the wine syrup before baking. If your wine is very dry, add a little extra honey.
Baste the apples while they bake. This gives them more flavor and keeps the tops from drying out.
Serve the apples warm. The texture and aroma are best when the filling is soft and the wine syrup is still fragrant.
What to Serve with Winzeräpfel
Winzeräpfel can be served simply, but they are especially good with something creamy.
Good pairings include:
- vanilla sauce
- whipped cream
- vanilla ice cream
- Greek yogurt or quark
- chopped toasted walnuts
- a small glass of Riesling
- coffee or tea
For a German autumn menu, serve them after roast pork, poultry, potato soup, or a simple cheese and bread supper.
Make-Ahead and Storage
Winzeräpfel are best served warm from the oven, but they can be made ahead.
Let the baked apples cool, then store them covered in the refrigerator for up to 3 days.
Reheat gently in a baking dish at 300°F / 150°C until warmed through, spooning the syrup over the apples as they heat.
You can also reheat individual apples in the microwave, though the oven gives a better texture.
Variations
Red Wine Winzeräpfel
Use a light fruity red wine instead of white wine for a deeper color and richer flavor.
Riesling Winzeräpfel
Use Riesling in the syrup and add a few extra raisins for a wine-harvest style dessert.
Almond Filling
Replace the walnuts with chopped almonds or hazelnuts.
Marzipan Winzeräpfel
Add small pieces of marzipan to the filling for a festive holiday version.
Alcohol-Free Winzeräpfel
Replace the wine with apple juice or white grape juice. Add a squeeze of lemon juice for balance.
Sliced Wine Apples
For a quicker version, slice the apples instead of coring them whole. Bake the slices with the wine syrup and sprinkle the raisin-walnut mixture over the top.