Add ginger and wine for tasty apple side dish

Yankee Chef logoBy Jim Bailey

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.


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

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