Wine-Poached Baby Apples with Cipollini
Little Pink Lady apples have beautiful pink and yellow colours. You can use 24 crabapples instead of the novel baby apples.
Servings: 12
Ingredients:
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12 baby Pink Lady apples (2 lb/1 kg)
2-1/2 cups (625 mL) granulated sugar
2 cups (500 mL) each water and white wine
1/4 cup (50 mL) cider vinegar
2 cinnamon sticks
2 tsp (10 mL) whole allspice
3 sprigs fresh thyme
Pinch salt
12 cipollini (or 24 white pearl onions)
Preparation:
Cut 4 shallow slits lengthwise through skin of each apple. In saucepan large enough to fit apples in single layer, bring sugar, water, wine, vinegar, cinnamon, allspice, thyme and salt to boil, stirring until sugar is dissolved. Add apples; reduce heat and simmer, turning occasionally, until apples are tender, about 40 minutes. With slotted spoon, transfer apples to dish.
Meanwhile, peel cipollini, leaving base intact. Add to saucepan; simmer until tender, about 20 minutes. With slotted spoon, add to apples.
Discard thyme. Increase heat to high and boil until consistency of maple syrup, about 10 minutes. Pour over apple mixture. (Make-ahead: Cover and refrigerate for up to 24 hours; if desired, reheat to serve.)
Additional Information
Source
Canadian Living Magazine: October 2005
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