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Baked Apples with Amaretti Cookies

Ready In: 90 Minutes

Cook Time: 45 Minutes

Serves 4

Preheat oven to 400°F.
Wash the apples in cold water. Use any suitable tool, from an apple corer to a pointed vegetable peeler, to core them from the top, stopping short of the bottom. Create a hole in the center that is 1/2 inch broad. Prick the apples' skin In many places, every inch or so, using a pointed knife blade.
Double a sheet of wax paper around 7 pairs of the amaretti, and pound them with a heavy object, such as a mallet or meat pounder, until they are crushed to a coarse consistency, but not pulverized. Mix them thoroughly with the very soft butter. Divide the mixture into 4 parts, and pack one part tightly into each apple cavity.
Put the apples in a baking pan, right side up. Sprinkle a tbsp of sugar over each, mix water and wine together and pour over the apples. Place the pan on the uppermost rack of the preheated oven and bake for 45 minutes.
Transfer the apples to a serving platter or individual dishes, using a large metal spatula.
There will be some liquid left in the baking pan. Separate the remaining 2 pairs of amaretti, and dip each cookie in the pan, but do not let it become too soggy or it will crumble. Put one of the cookies over the opening of each apple.
If the baking pan cannot go over direct heat, pour its contents into a saucepan, and turn the heat on to high. When the liquid has cooked down to a syrupy consistency, pour it over the apples. Serve at room temperature.