Poached apples in red wine with cinnamon marscapone
This smells like mulled wine when cooking, so it's extremely Christmassy!
1 pint red wine
4.5 oz granulated sugar
4 dessert appled, peeled halved and cored
1 cinnamon stick
Zest of one lemon and one orange
5 oz marscapone
1-2 tablespoons (UK size!) of sifted icing sugar
1 teaspoon of ground cinnamon
Plae the wine and sugar in a heavy sauccepan. Place over a genetle heat until the sugar dissolves.
Add the apples, cinnamon, closve and zest of the lemon and orange.
Poach the fruit, turning the apples ocasionally, using a wooden spoon. The apples should absorb the colour of the wine.
When the apples are tender (but not mushy) remove using a draining spoon to a glass dish. Reduce the wine by boiling rapidly to a syrup consistency. Strain this over the apples.
Beat the marscapone, add the cinnamon and sugar to taste and serve it with the poached apples and syrup.