An Apple a Day… or Night

There are two things to love about today’s recipe.

First, there’s the aroma that will waft through the house, bringing smiles to faces young, old and in-between.

Second, the dish makes a tasty, satisfying dessert on a cold winter night.

Do you really need a third reason to head to the kitchen?

Pair this dish with a Late Harvest Sauvignon Blanc or French Sauternes for a hedonistic culinary experience. This recipe yields 4 servings.

POACHED APPLES WITH CINNAMON SYRUP

Ingredients

• 4 Granny Smith apples, peeled with the stem on
• 3 cups sugar
• 2 vanilla beans, split and scraped
• 4 cinnamon sticks
• 2 quarts water
• Juice of one lemon

Preparation

1. In a roomy 1-gallon pot, place peeled apples, vanilla, cinnamon and sugar.
2. Cover with water, then bring to a simmer over medium to low heat for 20 minutes.
3. Once the apples are soft enough, pierce with a knife. Remove the apples with a slotted spoon to a holding plate.
4. Reduce poaching liquid to a light syrup, then place the apples back in sauce pot and hold on warm until ready to serve.
5. In a small serving bowl, place one apple in the middle, and pour one-fourth of the warm syrup over it. Repeat the process for each of the remaining apples.
6. Garnish with cinnamon sticks and vanilla beans.