Pommes en Papillote Recipe

6 eating (dessert) apples
50 g/2 oz unsalted (sweet) butter, plus extra for greasing
50 g/2 oz granulated sugar

25 g/1 oz/3 tbsp sultanas (golden raisins)
25 g/1 oz walnuts, chopped

90 ml/6 tbsp dry white wine

Chilled creme fraiche, to serve

Method:

Peel and core the apples but leave whole. Place each on a double thickness of buttered greaseproof (waxed) paper. Mix together the sugar, sultanas and nuts and pack into the centers of the apples. Top each with a knob of butter and add 15 ml/1 tbsp wine to each parcel. Wrap tightly in the paper. Stand in a baking tin (pan) and bake in a preheated oven at 180°C/ 350°F/gas mark 4 for 25-30 minutes until the apples are tender. Leave to stand for 10 minutes to allow the flavors to develop then serve warm, opening the parcels at the table, and topping with chilled creme fraiche.