Last night I was in one of my relatively rare moods for dessert. We never have much in the house for dessert so when one of these cravings strikes I need to be rather creative. What I made was a brandied poached apple. I didn’t photograph it, but it was so good I wanted to do something like it again tonight for the blog.
I figured I’d use red wine the second time around. As you can imagine the aesthetics are much nicer. I do think I liked the flavor with the brandy poached apples better, but heck, you can’t beat this beautiful red color. It makes for a very nice thing to serve guests, I think. And though the brandy perhaps does win in flavor it’s not by all that much. These were darn good too.
So, this is so easy.
2 apples cored and cut in half (I left peels on as I like them and they are good for us, but do as you prefer)
3/4 cup red wine
1 tsp cinnamon
1 tsp nutmeg
2 tsp honey
1/4 cup of chopped walnuts
Put the apples face down in the wine and spices in as small a pot as will take all the apples. The deeper the wine the better. If you don’t have a snug pot increase the amount of wine just a bit. You can adjust all the flavors to your liking, as well. Most people would probably want to add more honey.
So bring it all to a boil and then put it on low until the apples are soft. Let cool for a bit and then serve with chopped walnuts sprinkled on top.
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#1 by susan - October 24th, 2009 at 19:36
yum! me want.
#2 by Wandering Coyote - October 24th, 2009 at 19:51
I’ve never seen a recipe for poached apples, though why not? We see enough recipes for poached pears, right? I assume you peel & core the apples…?
#3 by monicajane - October 24th, 2009 at 19:56
I cored the apples…but I never peel virtually anything. I love peels generally and they are good for us. I wash everything well and buy organic. Root veggies I scrub with a scrub brush but always leaves peels on them too.
I made this recipe up completely…I didn’t even glance at a recipe…so I don’t really know how often it’s done or not with apples. Obviously the idea came from my experience but it may have been pears and not apples that inspired me…I simply don’t know.
#4 by monicajane - October 24th, 2009 at 20:00
WC,
I clarified in the text what to do with the apples. I am still on a learning curve. I never wrote recipes and I’ve really never used them either…I’m using them more now that I’m doing this blog, but I really don’t have the proper etiquette down.
thanks for helping out.
#5 by monicajane - October 24th, 2009 at 20:01
thanks for visiting susan!
#6 by Wandering Coyote - October 24th, 2009 at 20:03
Thanks for clarifying.
I agree peels are a good thing, but sometimes apple peels don’t bake or cook well.
#7 by monicajane - October 24th, 2009 at 20:05
yeah, I suppose I sometimes sacrifice subtler texture sorts of things for health reasons…the peels were vaguely noticeable and if you wanted a silky smooth texture, which I could certainly appreciate, then you’d want to peel them!
#8 by Deliciously Organic - October 26th, 2009 at 15:24
These look delicious! I’ll have to give them a try!
#9 by Erica - November 4th, 2009 at 21:03
What a delicious fall recipe!