Brataepfel - baked apples

One of simplest desserts and unguilty pleasures in the wintertime is this hot fruit assembly - here is one version I like a lot.

This also goes really well with Gluehwein.

Cut 4 apples in half and take the core out.
Fill each apple with raisins, powder cinnamon over them, and turn them upside down in a baking form. Add some raisins & cinnamon also between the apples. Add brown sugar over the apples, about two to three table spoons, and pour enough red wine (merlot works great, or a dry chianti) over it, enough to cover the bottom of the pan and somewhat the raisins, and add a few pieces of unsalted butter between the apple halves.

Bake this at 400 deg F for about 30 minutes.. and enjoy :)

The classical german version of this is typically without redwine, with whole apples without cores (cut out with a special core cutter), filled with raisins and sugar, mostly cinnamon, and sometimes hazelnuts, and also drizzled with honey.
In some parts of germany the Brataepfel are eaten with a hot vanilla sauce, in my home area rather on their own.