Good News: Antioxidant-rich apples are one of Clark Frasier's staples for healthy winter desserts. "My father had a problem with high cholesterol, so my mother always baked apples for dessert," he says. Here, he doesn't need to add any fat—just a sweet splash of Sauternes infused with thyme—to enrich the dish.
More Fruit Dessert Recipes
4 small Cortland or Rome apples (6 ounces each), cored
1/2 cup dried currants
1/2 cup light brown sugar
1/4 cup plus 2 tablespoons Sauternes or other late-harvest wine
1 small thyme sprig, plus 4 sprigs for garnish
Plain low-fat yogurt, for serving
How to Make It
Preheat the oven to 350°. Arrange the apples in an 8-by-10-inch baking dish, leaving space between them. Fill each apple cavity with 2 tablespoons of currants. Sprinkle the brown sugar over the apples and into the dish. Drizzle the Sauternes over and around the apples and add the thyme sprig to the dish.
Cover with foil and bake for 45 minutes, or until the apples are tender but still holding their shape. Transfer to plates and drizzle with the pan juices. Garnish with the thyme sprigs and serve with yogurt.
One Serving: 228 cal, 0.3 gm fat, 0 gm sat fat, 59 gm carb, 4.6 gm fiber.
You May Like
Sign Up for Our Newsletter
Keeping you in the know on all the latest & greatest food and travel news, and other special offers.