Manzanas bicolor (wine-poached apples)

Instructions

1. Step 1

   Peel the apples, cut a slice from the top of each to act as a lid, and hollow out the core and seeds using a teaspoon, taking care not to pierce the sides or the bottoms of the apples. Cut a thin slice from the bottom of each apple, so they stand steady, then stand them upright in a deep casserole. Add the apple lids to the casserole in the gaps.

2. Step 2

   Pour the wine over the apples and add the sugar, cinnamon, and citrus peels. Partially cover the casserole and bring to a boil, then lower the heat and simmer for 25 mins. Remove from the heat and leave to cool. Transfer to a covered container and chill overnight.

3. Step 3

   The next day, remove from the fridge and use a slotted spoon to carefully remove the apples and their lids from the cooking liquid. Serve in deep plates, stuffed with ice cream or sorbet, and topped with the apple lids. Spoon around some of the cooking syrup, and decorate with cinnamon sticks and mint sprigs.