Baked Apples In Red Wine

Preheat oven to 375 degrees F.

Combine the cranberries, dates, almonds, and butter in a food processor. Process until the mixture forms a paste.

Peel the top inch or so of the apples. Core the apples leaving about 1/2 inch of apple core in the bottom (to keep the filling in).

Stuff each apple with some of the fruit puree. Place the apples in a baking dish, stuffing side up.

Combine the wine, cranberry juice, and sugar in large measuring up until the sugar is dissolved. Pour the wine mixture around the apples in the pan.

Place the pan in the oven and bake for 50-60 minutes at 375 degrees F or until the apples are tender when pierced with a fork. Baste the apples with the sauce occasionally while baking.

Remove the pan from the oven. Carefully remove the apples to individual serving plates.

Pour the wine sauce from the pan into a saucepan. Bring to a boil over medium-high heat and let cook until reduced and slightly thickened, about 8 minutes.

Drizzle the wine reduction over the apples and serve immediately.