large baking apples such as Golden Delicious or Granny Smith
biscotti, or other crisp cookies, 125 ml
raisins, or dried cranberries, 125 ml
Tbs brown sugar
Tbs lemon juice
white wine such as chenin blanc
Heavy cream or half-and-half for garnish
Cut a cone-shaped hole in the top of the apples, removing the core without cutting through to the bottom of the apples.
Place the apples in a baking dish large enough to hold them without touching.
Mix the crushed amaretti, currants, brown, sugar, lemon juice, and cinnamon in a small bowl and fill the apples with the mixture.
Pour the wine over the apples and bake covered in a preheated 350F (180C) oven for 30 minutes.
Remove the cover and continue cooking, basting occasionally with the wine, until the apples are tender when pierced with a toothpick, about 30 minutes.
Serve warm, chilled, or at room temperature with a pitcher of heavy cream.
Serves 4 to 6.