Joyce Goldstein

Apples in Spiced Red Wine

Preparation info
  • Serves

    6

    • Difficulty

      Easy

Appears in
top 1000Back to Square One: Old-World Food in a New-World Kitchen
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By Joyce Goldstein

Published 1992

  • About

If you are looking for a wonderful addition to your winter holiday dinner repertoire, try these apples. They are aromatic, spicy, and colorful, and an ideal accompaniment for roast pork or roast chicken.

Ingredients

  • 3 firm apples, such as Granny Smith or Pippins, peeled, cored, and cut into quarters 1 bottle Pinot Noir or other red wine
  • 1 cinnamon stick

Method

Procedure

Combine the wine and the spices and sugar in a large saucepan and bring to a boil. Reduce the heat, add the apples, and simmer, uncovered, until the apples are tender and translucent, about 35 minutes. Remove the apples from the syrup with a slotted spoon and set aside. Boil the syrup until reduced to 2