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Old 11-17-2005, 12:52 AM   #1
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Drunken Apples

8 large apples, peeled and cut into eight wedges
1 cup white wine
1/2 cup water
3/4 cup raw sugar
1 cinnamon stick
4 cloves
peel of 1/2 orange
1/3 cup Grand Marnier
extra shredded orange zest

Place the apple wedges into a shallow saucepan, add wine, water, spices and orange peel.

Cover saucepan and cook over VERY LOW heat for up to 1 hour
or until apple wedges are tender but still retain their shape.

Very carefully transfer the apple into a bowl, strain liquid over them with the Grand Marnier and shredded orange zest.

Cover and chill for at least 1 day.
Serve with whipped cream, cinnamon, and nutmeg (from a shaker)

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Old 11-17-2005, 09:08 AM   #2
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WOW!!

To quote Homer: (Simpson, that is)

"Your ideas are intruiging to me, and I would like to subscribe to your newsletter..."

Must add this to the make over the holidays list... Now if I can just figure out where to get apples in Michigan in November???

John
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Old 11-17-2005, 09:12 AM   #3
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i second that wow! WOW!

that looks great. we still have so many apples left over from picking, and i think we're going to the orchard again soon, so this will be a great thing to make. thanks for the recipe erik.

you have a newsletter? sign me up...

and ronjohn, take a ride to joisey. i'll hook you up with the good stuff. fujis, cortlands, romes... i've got the best macs anywhere, no lie. check it, ese.
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Old 11-17-2005, 09:25 AM   #4
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Ron, I'm down in SW Michigan. The fruit/veg markets are pushing apples out cheap to make room for the xmas trees. Don't know if that will help you, being near Detroit.
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Old 11-17-2005, 09:53 AM   #5
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That recipe sounds delicious Erik, and several steps up the ladder from my mom's cinnamon apples that she made with Red Hots.
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Old 11-17-2005, 10:25 AM   #6
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Thanks, Erik! This sounds yummy - and I brought 2 bags of apples home from the market yesterday!!
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Old 11-17-2005, 11:39 AM   #7
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Thanks Erik! I am making this for Thanksgiving
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Old 11-20-2005, 08:27 PM   #8
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healthy

They always say that 'an apple a day' , this sounds like easy way to make up whole week! Sounds wonderful. Thank you for sharing. Anybody hear of Honey Crisp apples? i have never seen them before but sure are good.
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Old 11-21-2005, 08:35 AM   #9
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What type of apples would be best for this dish do you think?
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Old 11-21-2005, 10:13 AM   #10
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'm partial to Fuji or Gala apples for this. But whatever your personal preference is...experiment!!!
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Old 11-21-2005, 10:20 AM   #11
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Thanks Erik! I was thinking of Gala. I can't wait to try this.
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Old 11-21-2005, 05:55 PM   #12
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Let us know what you think? Good luck!
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Old 11-22-2005, 07:42 PM   #13
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OK I am in the process of making these, but with one unexpected change. I had a bottle of wine that I thought was a white, but when I opened it for this recipe I found out it is actually a red. I think it should still be good though because it is an apple wine (Nashoba Vally Winery Chrysleton 20% Elderberry 80% Apple). It smells great in here right now
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Old 11-23-2005, 10:46 AM   #14
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T hanks for sharing the smell with us. I look forward to experiencing the same only after this T hanksgiving. Have a good one GB.
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Old 11-23-2005, 11:01 AM   #15
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OK I tasted a piece last night before I went to bed. WOW they are so good! I can't wait to have them with the nutmeg and whipped cream!!!
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Old 11-23-2005, 03:35 PM   #16
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I'm going to make this today for Turkey dinner tomorrow. I can't wait!
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Old 11-23-2005, 07:56 PM   #17
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I made these, too, today. I used 2 Braeburn apples and 2 Granny Smith apples (I halved the recipe.) I'm gonna sneak a piece later - and can't wait to add the whipped cream and fresh nutmeg tomorrow!
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Old 11-23-2005, 10:00 PM   #18
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I jusst finished cooking off the apples. I changed up the recipe a little by keeping the cinnamon stick in the sauce, removing the apples and putting them in a decorative bowl, leaving the sauce for reduction, added the booze and sugar, brought to a boil and reduced by 1/2. I then strained the now syrup over the apples and covered & placed in the fridge. To serve I'll place the apples in a white wine glass and top with ricotta cheese and a sprig of mint.
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