Mulled Wine-Poached Apple
The term “mulled” refers to heating wine with sugar and flavoring with a combination of sweet spices. This version features our Cinnamon Plus® Spice Blend, black pepper and orange zest.
- 1/2 cup sugar
- 1/2 cup red wine such as Pinot Noir
- 1 tablespoon orange zest
- 1/4 teaspoon Cinnamon Plus® Spice Blend
- 1/4 teaspoon coarsely ground black pepper
- 1 Granny Smith apple
- 1/2 cup vanilla frozen yogurt or vanilla ice cream
Place sugar, wine, orange zest, spice blend and black pepper in (2-qt.) Saucepan; bring to a boil. Meanwhile, peel, core and slice apple using Apple Peeler/Corer/Slicer; cut in half horizontally, forming two continuous spirals. Place apple halves side by side in poaching liquid, tilting pan to coat. Reduce heat to low; cover and cook 20 minutes or until apple halves are tender but not falling apart, turning once during cooking.
Remove apple halves from poaching liquid; do not discard liquid. Cover apple halves and refrigerate at least 2 hours or until cold. Meanwhile, increase heat to medium; simmer about 10 minutes or until poaching liquid is reduced to a thick syrup (about 3 tablespoons). Pour syrup into small bowl; cover and refrigerate until cold.
For each serving, arrange apple in a ruffled pattern on serving dish. Serve with a scoop of frozen yogurt; drizzle with reserved syrup.
- 2 servings
Nutrients per serving:
Calories 310, Total Fat 0 g, Saturated Fat 0 g, Cholesterol 0 mg, Carbohydrate 75 g, Protein 3 g, Sodium 390 mg, Fiber 1 g
U.S. Diabetic exchanges per serving:
5 fruit (5 carb)
The Apple Peeler/Corer/Slicer slices the apple into a continuous spiral for a ruffled effect after the apples are poached. For best results, choose a uniformly shaped, round apple for this recipe.