Ruby Poached Apples

Whole peeled apples simmered in red wine until they turn a deep, jewel-toned ruby. This is one of those desserts that looks like it came from a French bistro but requires nothing more than a saucepan and five ingredients.

The red wine stains the apple flesh as it poaches, creating that gorgeous color that gives the dish its name. Zinfandel or another fruity red works best. A cinnamon stick and honey add warmth and gentle sweetness to the poaching liquid, which reduces into a syrupy sauce as the apples cook.

Core the apples from the bottom so the stems stay intact on top. That little stem makes each apple look like a polished sculpture on the plate.

Chef Tips

• Use tart, firm apples like Granny Smith or Braeburn. They hold their shape during 30 minutes of simmering without turning to mush
• Turn the apples occasionally so the wine stains them evenly on all sides
• The apples are done when a knife slides in easily but meets slight resistance in the center. Soft but not mushy is the target
• Reduce the poaching liquid after removing the apples for a thicker, more concentrated sauce to drizzle over them

Variations

• Add a few whole cloves or star anise to the poaching liquid for a spicier, more aromatic flavor
• Serve with a dollop of mascarpone or creme fraiche on the side
• Use white wine and saffron instead of red wine for golden poached apples