This is a great dessert to wow folks at a holiday dinner … It tastes wonderful and is visually beautiful. The wine syrup is deliciously sweet and flavorful and poached apples are soft, yet hold a bit of the lovely apple crunch.
Recipe notes: Any type of fruity red wine will work – I used a berry-rich Merlot. I used Braeburn apples, but any variety will work depending on the flavor you prefer. I also slice the bottom of the apples off evenly, so they rest evenly in the pan. Lastly, if you can’t find vanilla bean paste (which I love as a sub for vanilla beans) you can use a whole vanilla beans, scraping the seeds into the yogurt.
Because this can be difficult to prepare when hosting a dinner, you can prepare everything ahead of time, preferably that day. Just stir the yogurt to refresh and reheat the syrup. If you let the apples sit out of the fridge for an hour or so (covered), they should be fine and are great at room temperature. You just don’t want to serve cold apples. But room temp is great, and the warm syrup will heat them up as well.
- 1 and 1/2 cups fruity red wine
- 2 cups water
- 3/4 cup sugar
- 1/3 cup fresh orange juice
- 2 strips orange peel
- 1 strip lemon peel
- 1 cinnamon stick
- 2 whole cloves
- 4 apples, peeled & cored
- 1 cup 2% Greek yogurt
- 1 tbsp. honey
- 1 tbsp. vanilla bean paste
Combine wine, water, sugar, orange juice, peels, cinnamon stick, and cloves in a large heavy saucepan over medium heat. Bring to a boil, stirring until sugar is dissolved. Add apples; reduce heat to low and simmer, occasionally rotating apples, until tender when pierced with a knife, about 25 minutes.
Using silicone tongs, or a slotted spoon, transfer apples to a plate. Strain poaching liquid into a small saucepan, discarding solids. Set saucepan over medium-high heat and simmer, stirring occasionally, until poaching liquid is reduced to about 3/4 cup, about 15 minutes. Syrup will thicken as it cools.
Combine yogurt, honey, and vanilla bean paste in a small bowl.
Divide yogurt among plates. Place warm apples on top. Drizzle syrup over.
Recipe source: Adapted from a Bon Appetit recipe
Time: ~1 hour