Poached Apples in Wine is an historic preparation dating back to the Middle Ages. Since those simpler times, it remained a delicious, delightful and simple dessert with great flavor.
- 5 Cups dry white wine
- 1 1/2 Cups sugar
- 1 zest of 1 large lemon, cut into very fine strips
- 5 Granny Smith apples
- whipped cream, for garnish (optional)
- Boil wine, sugar, and lemon zest in large saucepan 10 minutes.
- Meanwhile, pare and core apples, leaving apples whole. Add apples to wine and reduce heat to low. Barely simmer, turning apples frequently, until tender but still firm, 25 to 30 minutes. Remove apples to serving dishes.
- Boil poaching liquid until syrupy, about 15 minutes.
- Pour 1/2 cup syrup over apples and cool to room temperature. Remove lemon zest from remaining syrup with slotted spoon and sprinkle over apples.
- Optionally, serve with a dollop of whipped cream
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