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Apples with Red Wine Sauce

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Jul. 31st, 2006 | 11:06 am
posted by: meryddian in tastycreations

This is from a Celtic/Elizabethan era recipe, and I made it for Faire this weekend... very yummy. :)


6 large granny smith apples
1/2 bottle red wine (I used merlot)
1/2 cup sugar (I used vanilla sugar*)
1/2 tsp. cinnamon
1/4 tsp. nutmeg
1-1/2 tsp. vanilla extract (I use homemade vanilla extract)
1 Tbsp. cornstarch

Peel, core and segment the apples. In a saucepan, bring the wine, cloves, sugar, cinnamon and vanilla to a boil. Add apples, reduce heat, and let simmer for about an hour, until fruit is almost transparent. (note - took me less than 1/2 hour for this.)

Remove apples and blend the cornstarch into the sauce. (to avoid lumps, use a bowl and add a Tbsp. of the wine sauce into the cornstarch, and then stir til smooth, then add into the wine sauce). Cook the syrup for a few minutes until thickened. Pour over the apples and chill.

Can be topped with whipped cream or ice cream. A variation is to use pears instead of apples.

* Vanilla sugar is made by putting some vanilla beans (sliced) into granulated sugar and allowing the sugar, over time, to take on the flavor of vanilla. The vanilla seeds also end up in the sugar. It's a great way to add vanilla flavoring to things (ie. coffee, cakes) without adding anything extra. If you want vanilla flavoring without the black seeds showing - ie. making angel food cake - stick the vanilla beans directly in the sugar without slicing open. I make my own vanilla extract as well, and since vanilla beans can be pricey for the better quality beans, I use the beans to make extract first, then I use a coffee filter to strain out the seeds, and once dried, put the seeds/beanpods in sugar.

(x-posted from my own journal)

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