By Emily Chavez
Winter at home this year is warmed up with boozy bakes. Whether you plan to serve these on your own table or make care packages for your loved ones to enjoy in their own homes, these recipes both travel well and present beautifully. Unapologetically fruit-forward, these treats have cherry and apple weaved throughout; the flavor profiles, however, never risk being one-noted. By showcasing the fruit in one dessert and then putting it in the supportive role for the following recipes to further highlight the rich chocolate and full-bodied wine a complex and cohesive dessert menu can easily be attained.
White Wine Baked Apples with Cream
Yields: 8
Total Time: 25 minutes
Active Time:
1 hour,
35 minutes
8 baking apples, cored
4 tablespoons unsalted butter
1 cup dry white wine
16 teaspoons sugar
1 cup heavy cream, chilled
2 teaspoons confectioners’ sugar
1 teaspoon vanilla extract
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Preheat the oven to 400 degrees. Place apples in a small roasting pan and add ¼ cup of water. Fill each apple with ½ tablespoon butter. Then drizzle with wine and sprinkle with 2 teaspoons of sugar per apple.
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Loosely cover the apples with foil and bake for 45 minutes, until barely tender. Uncover and bake for 15-25 minutes longer, until the apples are tender but still firm enough to keep their shape.
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While apples are baking, prepare the whipped cream by whisking the heavy cream, confectioners’ sugar and vanilla on medium-high speed in a chilled bowl until medium peaks form.
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To serve, spoon pan juices over warm apples and dollop whipped cream on or next to it.
Red Wine Chocolate Bundt Cake
Yield: 1 Bundt cake
Total Time: 30 minutes
Active Time: 1 h, 40 minutes
2 cups all-purpose flour
3/4 cup cacao powder, unsweetened
1 1/4 teaspoon baking soda
1/2 teaspoon salt
1 cup unsalted butter (two sticks), softened
2 cups sugar
2 large eggs
1 teaspoon vanilla extract
1 1/4 cups dry red wine
1/2 cup frozen cherries
Confectioner’s sugar
