Indredients
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- 2 cups dry red wine (such as Cabernet, Merlot, Shiraz)
- 1/2 cup golden brown sugar
- 4 cinnamon sticks
- 1 teaspoon whole black peppercorns
- 1-1/2 teaspoons lemon zest
- 1 tablespoon fresh lemon juice
- 12 Apples
- 3 tablespoons Mascarpone cheese
- 1 teaspoon confectioners sugar
- 1/4 teaspoon vanilla extract
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Directions
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- In a medium-sized sauce pot, combine the wine with the sugar, cinnamon sticks, pepper, lemon zest and juice.
- Place the pot over high heat and bring it to a boil. Remove from the heat and stir to be sure the sugar is completely dissolved. Set aside.
- Peel each apple, leaving the stem intact.
- Then use a tiny melon baller to gently scoop out a small hole from the bottom of each apple, working your way all the way into the apple to remove the seeds.
- Add each apple to the wine mixture as you work.
- Place the pot over low-medium heat and bring to a strong simmer.
- Turn the heat to the lowest setting and simmer just until the apples are tender, about 1 hour.
- You can test one with a fork — the apples should slide off the fork with ease when they’re ready.
- Remove the pot from the heat and let them cool at room temperature for about 2 hours.
- Use a slotted spoon to add the apples to a plastic container large enough to hold them and the liquid.
- Place a strainer over the container and pour the wine mixture over the apples, straining out the spices.
- Cover the container and refrigerate for at least 24 hours. (The longer you marinate them, the deeper the flavors will be. I marinated mine for about 36 hours.)
- Strain the wine mixture into a small sauce pot and set the apples aside.
- Place the pot over high heat and bring to a boil. Immediately turn the heat to low and simmer until it has reduced by about 2/3, and has thickened to a syrup consistency — this should take about 20 minutes.
- While the wine sauce is reducing, in a tiny bowl, combine the Mascarpone with the sugar and vanilla.
- Stir until it’s very smooth.
- Add this to a small zip-lock bag, remove the air and then seal it.
- Cut a tiny bit off of one of the corners and then squeeze the mixture into the bottom holes of each apple, filling them completely.
- Place the filled apples on a platter of serving plates, drizzle the reduced wine sauce over them.
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Serve With Love
Δοκίμασε τη συνταγή μου, ανέβασε φωτοραφία με hashtag #coolartisan και εγώ θα την κάνω repost εδώ
