Baked Stuffed Apple Filling

Kristin Johnson- Mojave at Desert Wind Winery


3 Apples – cored & small diced
1 Anaheim pepper – roasted, peeled, seeded & finely diced
1 jalapeno pepper – roasted, peeled, seeded & finely diced
½ Cup brown sugar
½ tsp “pumpkin” spice
1 tsp vanilla extract
2 Tbsp butter
½ Cup late harvest vino
3 Tbsp fresh lemon/lime juice
1 tsp cornstarch – dissolved in 1 tsp water


Saute apples, peppers, brown sugar, spice, vanilla, wine and butter until boiling, soft & tender. Add citrus juice, wine and cornstarch mixture to apple sauce and combine thoroughly, bring back to boil until sauce thickens.

Then add the following:

1 cup butter
1 ¼ cup brown sugar
1 Tbsp nutmeg
1 Tbsp chili powder
1 tsp cayenne
½ cup honey

Stir until well combined over low heat.

Caramel Sauce
1 Cup Sugar – brown in pan
6 Tbsp Butter – after sugar is browned add and whisk
½ Cup Heavy Cream – Take pan off heat when butter is well blended and then whisk in heavy cream.