Add ginger and wine for tasty apple side dish

Yankee Chef logoBy Jim Bailey
theyankeechef.blogspot.com

I  don’t generally offer recipes using wine or alcohol, but I decided to give you this because it is sensational tasting. If any type of liquor is not to your liking, substitute cranberry, pomegranate or grape juice with a splash of lemon or lime juice.

My favorite vehicle for these poached apples is simply grilled pork chops and unpretentious, freshly cooked green beans. But if I were to enjoy these wine-infused apples as a dessert, the answer is yet another simple presentation — ladled hot over real vanilla bean ice cream.

spicedwinepoachedapples

Spiced wine-poached apples are a tasty side for grilled pork.

2 firm apples, such as delicious, Cortland or Granny Smith
1 cup red wine*
2 tablespoons chopped, candied or crystallized ginger
1 tablespoon brown sugar
1/4 teaspoon nutmeg

Peel, core and cut apples into 8 wedges each. Place apples in a large bowl, add remainder of ingredients and toss to combine well. Cover and refrigerate for one hour, stirring frequently. Transfer apple mixture to a large skillet over high heat.

Once the wine is hot and starting to boil, reduce heat to low and let apples cook until they are crisp tender, about 8 to 10 minutes. Remove apples with a slotted spoon to enjoy over your protein or ice cream.

*Red Bordeaux, red Beaujolais or Pinot Noir are highly recommended for this recipe.

Yankee Chef book coverSchiffer Books of Pennsylvania has released Jim Bailey’s new book The Yankee Chef: Feel Good Food for Every Kitchen. It contains more than 550 traditional New England comfort-food recipes tweaked for today’s palates with hundreds of kitchen tips and food facts. The hardback book is 312 pages and contains 200 color images. Its ISBN is 978-0-7643-4191-5 and the cost is $34.99. The book can be ordered through Misty Valley Books, 802-875-3400.

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Filed Under: Community and Arts LifeThe Yankee Chef

About the Author: Jim Bailey is a third generation Yankee Chef, New England food historian and newspaper columnist. His first cookbook, simply titled The Yankee Chef, has been published. He welcomes all feedback, questions or comments at theyankeechef@aol.com.

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