Savory Braised Apples

When harvest hits, the apples are in plentiful supply. We tend to lean in the direction of desserts; apple pie, apple crisp, apple dumplings, apple cake. But don’t forget the versatility of this delicious fruit. There are many ways to utilize apples in savory dishes as well (added to stuffing, sauerkraut, served alongside chicken, sausage, or pork) . Instead of using them simply as a complimentary ingredient, let them take center stage in this savory take on a baked apple.



8 or 9 Golden Delicious or other semi-sweet apple

1 cup dry white wine

½ cup white balsamic vinegar

3 cloves garlic, peeled and crushed

½ tsp salt

¼ tsp black pepper

½ tsp fresh thyme

1 tsp black cumin seeds

2 tbsp butter

½ cup chile colorado sauce


Preheat oven to 350.

Slice a bit off the bottom of each apple so that they sit flat. Using a small melon scoop, core each apple.

In a Dutch oven with a lid, add wine, vinegar, and spices. Place apples so that they sit flat in the braising liquid. Cover with lid.

Place in oven and bake for 40 minutes covered.

Remove lid and brush each apple generously with chile colorado.

Return to ovenand bake uncovered for another 15 to 20 minutes.

Remove apples from the Dutch oven and set aside.

Add butter to the braising liquid and let sauce reduce until thick.

Brush onto apples and serve immediately as a side for roast pork or chicken.

Recipe and Styling and Photography by Keith Recker


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