Drunken Apples

[Erik]

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)

 

[ronjohn55]

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

 

[buckytom]

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.

 

[Erik]

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.

 

[Constance]

That recipe sounds delicious Erik, and several steps up the ladder from my mom's cinnamon apples that she made with Red Hots.

 

[callie]

Thanks, Erik! This sounds yummy - and I brought 2 bags of apples home from the market yesterday!!

 

[GB]

Thanks Erik! I am making this for Thanksgiving

 

[In the Kitchen]

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.

 

[GB]

What type of apples would be best for this dish do you think?

 

[Erik]

'm partial to Fuji or Gala apples for this. But whatever your personal preference is...experiment!!!

 

[GB]

Thanks Erik! I was thinking of Gala. I can't wait to try this.

 

[In the Kitchen]

Gb

Let us know what you think? Good luck!

 

[GB]

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

 

[In the Kitchen]

Gb

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.

 

[GB]

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!!!

 

[Home chef]

I'm going to make this today for Turkey dinner tomorrow. I can't wait!

 

[callie]

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!

 

[Home chef]

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.