Baked apples with dessert wine sabayon

Preheat oven to 200°C. Peel, core and quarter the apples. Cut into 1cm-thick wedges. Combine the apple, wine, sugar, vanilla bean and seeds, and cinnamon in a large glass or ceramic ovenproof dish. Cover with foil and bake in oven for 20 minutes.

Uncover the apple mixture and sprinkle with the raisins. Bake, covered, for a further 15-20 minutes or until the apple is tender. Set aside, covered, to keep warm.

Place the egg yolks and extra sugar in a large heatproof bowl. Use an electric beater on low speed to beat until the mixture is thick and pale, and a ribbon trail forms when the beaters are lifted. Place the bowl over a saucepan of simmering water (make sure the bowl doesn't touch the water). Gradually add the extra wine, beating constantly until combined. Continue beating for 10 minutes or until the mixture is very light and frothy, and a ribbon trail forms when the beaters are lifted.

Divide the apple mixture among serving glasses. Top with the egg yolk mixture and serve immediately with the almond bread.