Baked Apple Stuffed with Candied Ginger and Almonds

Photos by Jaymi Heimbuch This recipe was created exclusively to pair with a bottle of 2009 Frögenbeerenauslese from Frog’s Leap winery. Don’t worry, it’s is a lot easier to drink than it is to say. On the nose you will find both hints of honey and pomme fruit. But for a dessert wine, it isn’t heavy or even the least bit syrupy, just slightly floral. This wine will compliment almost any baked good and is accessible enough for your favorite cheeses. But with every sip … Read the full story on TreeHugger

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Baked Apple Stuffed with Candied Ginger and Almonds

Posted by on February 2, 2011. Filed under News. You can follow any responses to this entry through the RSS 2.0. You can leave a response or trackback to this entry