At the liquor store we spotted a bottle labelled "Cobweb Port". Honestly, if the name weren't enough, the black drippy wax used to seal the bottle should have been warning enough - not for serious consumption. Instead we got all excited and then and there decided we had to have this ridiculousness.
To be completely fair, Cobweb Port isn't terrible. It has a really nice aroma and the first sip isn't bad at all. But it's not as smooth as you want a port to be, and there's a kind of dusty (cobwebby?) aftertaste that really put me off.
Which left us in the position of an almost full bottle of port and no idea what to do with it... CUE GOOGLE.
Ingredients:
4 red baking apples - I used Pink Lady
1/2 cup brown sugar
1/4 cup nuts walnuts (or pecans)
1 tsp cinnamon
2 tbsp light corn syrup or golden syrup
1 tbsp butter
1 cup port wine
Vanilla icecream (to serve)
Method:
Carefully core apples – I used a knife to take out the stem, slicing down and inwards, so it came out like a cone. Then I used a teaspoon to dig out the seeds.
Cut away a bit of the top of the apple. If necessary, slice just enough from the bottom to set the apple firmly in a baking dish (without piercing the apple).
Combine the sugar, nuts, and cinnamon. Stuff the mixture into the apples.
Dab with little pieces of butter. Pour the port slowly over the apples.
Cover the baking dish with foil and bake at 180C for 45-50 min.
Remove from dish and serve with vanilla icecream. Drizzle with leftover juice.
Enjoy on a cold autumn night after dinner with a glass of nice port or a soothing cup of tea.
Adapted from Pamela Lanier's B&B Inns
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