CookEat Recipe
Wine-Poached Filled Apples
Whole hollowed apples filled with their own chopped flesh, raisins and nuts, gently poached in sweetened wine and served cold.
Method
Steps
Step 1
Core the apples from the stem end and scoop out the flesh, leaving about 1 cm walls and an intact base. Chop the removed flesh, discarding hard cores and seeds.
Step 2
Mix chopped apple flesh with raisins, walnuts, cinnamon, one tablespoon sugar and grated lemon peel. Fill each hollowed apple without packing so tightly that the shell splits.
Step 3
Stand the apples snugly upright in a covered deep skillet or stew pan. Stir wine, water and three tablespoons sugar together and pour around the apples. Bring to a gentle simmer, cover and cook for an estimated 20–30 minutes, basting occasionally, until the flesh yields to a skewer but each apple holds its shape.
Step 4
Transfer apples carefully to a glass dish. Spoon the cooking sauce over, cool, then refrigerate until cold, about one hour. Serve each filled apple with some sauce.
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