- 6 Rome apples
- 1 Cup dry red wine
- 3 Cups sangria wine
- 1 Cup sugar
- 1 Tablespoon cinnamon
- 1 1/2 Cup dried cranberries
- 1/4 Cup currants
- 1 Cup honey
- 1 Cup pumpkin seeds
- 2 Tablespoons orange zest
Preheat the oven to 300 degrees.
Core the apples to remove the seeds. Score with the tip of a small knife in the middle of the apple and around it — this will help bake the apple evenly. Peel the skin an inch around the top of the apple.
Meanwhile, combine the red wine and sangria wine in a sauté pan and bring to a boil over high heat. Reduce by ½, remove from the heat, and set aside.
Place the apples in a roasting pan, cut side up. In the center of each apple, add the sugar. Then sprinkle the cinnamon around each apple. Bake the apples for 15 minutes.
Meanwhile, in a medium-sized bowl, toss together the cranberries, currants, honey, pumpkin seeds, and orange zest. (This will act as a topping for the apples.)
Remove the apples from the oven and top each with ¼ cup of the honey mixture and equal amounts of the reduced wine. Place back in the oven for 10 more minutes. Remove from the oven and serve either hot or cold.