This simplest of apple desserts is the perfect match for the Terre Rouge Muscat-à-Petits Grains

6  large red apples suitable for baking( McIntosh, Rome )
1 cup raisins, mixed golden and dark
3 Tbl. Terre Rouge Muscat
2 tsp. grated lemon zest
1 Tbl. lemon juice
6 Tbl. honey
1/2 cup roasted almonds, chopped
vanilla ice cream (optional)

Soak the raisins in the muscat for 1 hour. Add the other ingredients.
Heat the oven to 375 degrees.
Wash and core the apples. Leave the peel on. Slice off a small part on the bottom of each apple so the apple will sit flat. Place the apples in a baking dish. Fill each apple with some of the mixture, pressing down into the cavity.
Pour 1/2 cup water around the apples and cover with foil.
Bake about 1 hour, or until  apples are soft and peel has pulled away.
Serve warm or at room temperature with some of the baking juices, with or without ice cream., and some chilled Terre Rouge Muscat.

Recipe by Jane O'Riordan

Domaine de la Terre Rouge.