Ruby Poached Apples
Yield
6 servingsPrep
20 minCook
30 minReady
50 minLow Fat, Fat-Free, Low in Saturated Fat, Low Cholesterol, Cholesterol-Free, Trans-fat Free, Sodium-Free, Low Sodium
Ingredients
| Amount | Measure | Ingredient | Features |
|---|---|---|---|
| 6 | medium |
apples
tart |
|
| 2 | cups |
red wine
such as zinfandel |
*
|
| 1 | each |
cinnamon sticks
|
*
|
| 1 | tablespoon |
honey
|
|
| 1 | x |
orange zest
grated, for garnish |
*
|
Ingredients
| Amount | Measure | Ingredient | Features |
|---|---|---|---|
| 6 | medium |
apples
tart |
|
| 473 | ml |
red wine
such as zinfandel |
*
|
| 1 | each |
cinnamon sticks
|
*
|
| 15 | ml |
honey
|
|
| 1 | x |
orange zest
grated, for garnish |
*
|
Directions
Peel apples, leaving them whole, with stems intact if possible.
Working from the bottom, remove core with a sharp knife or melon baller.
Place apples in a large saucepan.
Add wine, cinnamon stick, and honey.
Place pan over med-high heat and bring to a boil.
Lower heat to medium and simmer, uncovered for 25 to 30 minutes, or until apples are soft but not mushy.
Serve apples with poaching liquid, garnished with orange peel.
