This is really nice on a crisp fall evening…
Wine Poached Apples
- 6 small apples, peeled, cored and cut in half
- 3 cups vegan white wine
- 2 cups water (more if necessary to submerge apples in your pan)
- 1/2 cup sugar
- 2 cinnamon sticks
- 1/4 tsp ground ginger
- peeled zest of 1 lemon (peeled in long slices)
- vegan whipped cream, cinnamon, toasted slices almonds for garnish
- Set the apples aside, and add all the other ingredients to a large, wide pot. Mix to combine, and bring to a simmer.
- Add apples to the liquid, arranged in a single layer and completely submerged (add more water if you have to).
- Simmer 20-25 minutes, until tender.
- Remove apples carefully from the liquid. Set aside to cool.
- Remove lemon zest strips and cinnamon sticks and set aside.
- Turn heat up to medium and continue to cook until it becomes a syrup. It will take a lot of time, but all of a sudden it gets all foamy and Poof! you have syrup.
- Arrange apple halves on a plate, garnish with lemon zest, whipped cream, cinnamon, almonds; drizzle with syrup.
You’ll have extra syrup left over; it tastes great over oatmeal or baked apples, too!
Those apples look delectable! I have a vegan Apple Cranberry stuffed "free-range" tofurkey recipe up on my blog today. Enjoy!
Any recommendations for types of apple? I’ve got about 8 lbs of McIntoshes and I have to tip toe back to the apartment with store bought apples for recipes that say I can’t use them. The boyfriend looks on with a raised-eyebrow-”more apples?”-kind of expression when he sees the infiltrators.
I don’t actually remember what I used! One would think that it would be good to use Granny Smiths, but I probably used whatever I had hanging around- which could well have included McIntosh apples. I know that I used McIntosh for apple turnovers a long time ago- http://pickyvegan.com/apple-turnovers_23/, but it didn’t use up a whole lot. I think I may well have made them into pie, as well.