Manzanas bicolor (wine-poached apples)
Poach apples in rich red malbec and leave overnight with sugar, cinnamon and orange and lemon zest to absorb the flavours. Serve with your choice of ice cream
- Serves: 4 persons
- 4large green or yellow eating apples
- 750ml red malbec wine
- 200g caster sugar
- 2cinnamon sticks, plus extra to decorate
- 1lemon peel, all white pith removed
- 1orange peel, all white pith removed
- 4scoops of vanilla ice cream or apple sorbet
- mint sprigs, to decorate
Step 1Peel 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.
Step 2Pour 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.
Step 3The 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.