Whole baked apples with a little muscat wine and sugar.
Pomes al forn appears in Andorra’s traditional recipe collection as a simple fruit dessert. Apple size and variety affect baking time, so tenderness is a better guide than the clock alone.
- Prep
- 10 minutes
- Cook
- 45 minutes
- Total
- 55 minutes
- Serves
- 4
- Difficulty
- Easy
- Cuisine
- Andorran
The recipe
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Before you start
Prepare and measure the ingredients before cooking. Use the texture and temperature checks in the method as well as the estimated timing.
Ingredients
Quantities change with servings; cooking times stay the same.
Equipment
- Apple corer paid link
- Small baking dish paid link
- Skewer paid link
Method
Heat the oven to 180°C conventional. Wash the apples and remove the cores with a corer. Score a shallow line around each apple’s middle to help the skin expand.
Stand the apples in a snug baking dish. Pour the wine into the centres and the water around them.
Bake for 30 minutes. Baste with the dish juices and test with a skewer. Continue for 5–15 minutes, until tender; larger apples may take longer. Add a splash of water if the dish dries.
Sprinkle with sugar for the last 5 minutes of baking. Serve warm with a spoonful of the juices.
Chef’s notes
Use a dish that holds the apples upright. Handle carefully after baking: hot fruit and syrup can burn.
Tips and variations
For an alcohol-free variation, replace the muscat with apple juice. Cooking with wine does not guarantee that all alcohol is removed.
Serve with
Serve whole or halved. Yoghurt is optional and adds milk as an allergen.
Storage
Refrigerate promptly at 4°C or below and use within 2 days. Reheat to 74°C or serve cold. Refrigerate perishable food within 2 hours, or 1 hour when the surroundings exceed 32°C.
Nutrition per serving (estimated)
Nutrition has not been calculated. Values depend on the ingredients and serving size.
Allergens
Muscat wine may contain sulphites. Optional yoghurt contains milk.
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Questions
Which apples work? Firm dessert apples that hold their shape are useful; texture varies by variety.
Do I peel them? No. The skin helps hold the fruit together.
Sources and recipe context
Kitchen testing confirmed by Sixto Carreon on 3 November 2026. This is an editorial adaptation. Specifies wine and sugar amounts and a flexible tenderness-based baking time.
The featured image was adapted from a licensed photograph using AI-assisted champagne-background and framing edits. It is not a Sixto kitchen-test photograph. The source is a baked-apple serving scene photographed in Málaga, Spain. Props and background were edited and the crop tightened; it is not this exact recipe. Photographer, licence and editing details are in Editorial Standards.
