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Source: Paula Deen magazine


  • 2 large Golden Delicious or Gala apples
  • 1 to 1 1/2 cups apple cider
  • 1 tablespoon firmly packed brown sugar
  • 1/4 teaspoon vanilla extract
  • 1/8 teaspoon ground cinnamon
  • 1/4 cup merlot
  • 1 teaspoon sugar
  • 1/4 cup graham cracker crumbs
  • 1/4 cup sliced almonds
  • Granola Topping
  • Caramel Sauce


  • Preheat oven to 350°.
  • Cut 1/8 inch from tops of apples. Using a melon baller, remove core, cutting to but not through bottom of apple. Hollow out apple, leaving a 1/4-inch-thick shell, reserving apple flesh for filling.
  • Place apples in a 9-inch baking dish, and fill apple shells with cider.
  • Bake 15 to 20 minutes, or until apples are slightly tender.
  • Drain, dicarding cider.
  • In a small saucepan, combine apple flesh, butter, brown sugar, vanilla, and cinnamon.
  • Cook, over medium-high heat, about 5 minutes, or until apple flesh is tender.
  • In a small skillet, combine cherries, merlot, and sugar.
  • Cook over medium heat, 3 to 4 minutes, or until wine is absorbed.
  • Add cherry mixture to apple mixture, stirring to combine.
  • Stir in graham cracker crumbs and almonds.
  • Spoon filling inside prepared apples.
  • Sprinkle with Granola Topping, and serve with Caramel Sauce.

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