How to Make Wine Poached Apples

Hello, hello! I have the EASIEST dessert ever for you today!

With fall season, besides the crisp weather and leaves changing, comes a change in our food. We opt for cozy dishes, nights in and entertaining guests over dinner. And…. Thanksgiving!   When Sumac Ridge approached me to collaborate for a recipe this Thanksgiving, I jumped at the chance. I love to cook, bake and create cocktails at home. I also love drinking wine and their Gewürztraminer is one of my favourite wines.

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I feel like I’ve been in major fall mode for the last two weeks since summer is officially over and it’s been the first year in a decade that I’ve actually been okay to see summer go. (After a week of denial of course).  I’m a sucker for a poached apple, topped with ice cream and if I’m feeling indulgent, some caramel or a crumble. It’s an easy dessert you can prep ahead for entertaining, keep on hand in the fridge for those cravings and serve up warm.

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A recipe when you can prep ahead is always welcome in my opinion. It gives you extra time to spend with your guests along with less stress trying to get everything done in time. All you need is a little space in your fridge!
Sumac Ridge Gewürztraminer is the perfect pairing for this recipe with grapefruit and lychee notes and hints of spice, it’s pairs so nicely with the apples.

Have you tried wine poached apples before? What’s your favourite Thanksgiving dessert?

This recipe will be sampled at Save-On-Foods stores around BC on 4 and 5 October, so if you don’t make it for yourself, you can still have a taste!

Gewürztraminer Poached Apples

6 small apples (peeled, cored and cut in half)
3 cups Sumac Ridge Gewürztraminer
2 cups water
1/2 cup sugar
3 cinnamon sticks
handful of mint leaves
1/4 tsp ground ginger
1 tbsp peeled ginger
peeled zest of 1 lemon (peeled in long slices)

Set the peeled apples aside, and add all the other ingredients to a large, wide pot. Mix to combine, and bring to a simmer.
Add apples to the liquid, arranged in a single layer and completely submerged (add more water if you have to).
Simmer for 20-25 minutes, until tender.
Remove apples carefully from the liquid and set aside to cool.
Remove lemon zest strips, mint and cinnamon sticks and set aside.
Turn heat up to medium and continue to cook until the mixture becomes a syrup. This could take 30 minutes.
Arrange apple halves on a plate, garnish with mint, ice cream, walnuts; drizzle with syrup.