Chef Amalia’s Baked Apples with Viognier Orange Recipe Featured in Edible Blue Ridge Magazine

The local Charlottesville magazine, edible Blue Ridge has a special feature on Cooking with Wine this Fall…

“Don’t let cooking with wino intimidate you. It’s so very simple, and can even transform basic ingredients into something…intoxicating.”

Our Chef Amalia Scatena shares her secrets for incorporating Pippin Hill wines into your Autumn dishes. Consider preparing baked apples coated in cinnamon sugar with a drizzle of Pippin Hill Viognier and Orange Juice for an extra sweet kick. Looking for a scrumptious morning jam to enliven your bland piece of toast? Spread on Chef’s dried-fig jam for a perfect pairing with your morning cup of joe!

Baked Apples With Viognier Orange – Serves 4

4 apples peeled and cored (any local variety will do)
8 Tbsp. butter
1 tsp. cinnamon
1/4 cup brown sugar
Juice and zest of 1 orange
1/2 cup white wine (viognier or sauvignon blanc)

Preheat oven to 350°F. Mix together butter, cinnamon, brown sugar, and orange zest in a small bowl. Arrange the apples in an 8-by-10-inch baking dish, leaving space between them. Fill each apple cavity with 2 Tbsp. of the butter mixture. Drizzle the wine and orange juice over and around the apples. Cover with foil and bake 45 minutes, or until apples are tender but still hold their shape. Remove the apples, put the remaining liquid in a pot, and simmer until thick enough to coat the back of a spoon. Pour the liquid over the apples and serve.

Taste the flavor of fall in each recipe, and be sure to purchase your favorite bottles of Pippin Hill wine for your next dishes. Grab your copy of edible Blue Ridge today, or view the electronic version here.

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