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For this southwestern Austrian specialty absolutely do not use any of the flavored or green Peppermint Schnapps that are available on the American market. If you must, you may substitute the Austrian Schnaps with Italian "Grappa." The alcohol will evaporate during the cooking and the flavor will be superb.
4 whole Golden Delicious apples, cored, peeled
1/4 cup "Schnaps" (preferably made from apple or pear)
1/2 cup raisins
1 Tablespoon lemon juice
1/2 cup granulated sugar
1/4 teaspoon powdered cinnamon
1/2 cup white wine
enough oil to brush a pie pan (use any suitable unflavored vegetable oil)
enough aluminum foil to cover the pie pan
Place one oven rack in the middle of the oven and preheat oven to 425 degrees F. Brush the pie pan with oil. Place apples in the oil-brushed pan so that they are not touching each other. Drizzle the apples with the lemon juice to prevent apples from turning brown. Soak raisins in Schnaps.
In a small sauce pan, on medium heat, heat the wine, the cinnamon, and the sugar, stirring until everything is syrupy and the mixture boils (about 10 minutes). Divide soaked and drained raisins into four portions (keep the Schnaps juice) and stuff them into the apples.
Spoon half of the wine sugar syrup and the leftover Schnaps juice over the apples. Cover everything with aluminum foil and bake covered for about 30 minutes or until the apples are soft. 10 minutes before removing from oven pour over the apples remaining wine juice. Serve everything warm, not too hot, topped with sweetened whipped cream.