Cortland apples poached in a red wine Chianti, sugar, vanilla extract and cinnamon sticks make a tasty Fall dessert.
Last week on my Facebook page, I posed the question “In Fall, do you crave more Apple or Pumpkin recipes?”. And with the new algorithms I barely had anyone see the post, let alone get very many responses. I love them both, but if forced to choose, I think I would have to go with apples; which brings us to today’s new recipe for Chianti Poached Apples.
I’m not sure how many of you know this or not, but I have a huge sensitivity to smells; especially florals. My face starts to tingle and get numb. My eyes start watering and I can barely breathe with my now stuffed up nose.
Walking through the department store cosmetic section, a candle store or even being near someone who has doused themselves in perfume or cologne is not enjoyable at all.
However, as luck would have it, I CAN tolerate any smell that is food related. Apples…fine. Pumpkin…fine. Vanilla…fine. You get the picture. So how does this story relate to my Chianti Poached Apples?
There is nothing better than the aroma of fresh apples and cinnamon wafting through the house when combined together.
How do you make Chianti Poached Apples?
For this recipe you’ll need Italian Chianti wine, granulated sugar, vanilla extract, a cinnamon stick and Cortland apples. Start by peeling the apples and discard the skins. Add the wine, sugar, vanilla extract and cinnamon stick to a large pot; then stir over medium heat until the sugar has dissolved.
Add the apples, lower the heat and allow to simmer for 30 minutes; pouring the liquid over the apples several times while they are poaching. Remove the apples from the pot, bring the remaining liquid to a boil and allow to reduce for approximately 10-15 minutes until thickened.
Discard the cinnamon stick, pour the sauce over the apples; then serve.
These Chianti Poached Apples were delicious and so easy to make. They literally take 5 minutes to prep then just let them simmer away for a while and they’re done.
When I first started dating my husband over 25 years ago, one of the very first desserts I made him was Poached Pears and let me tell you, he was so impressed he still talks about them.
I can’t wait to surprise him with these Chianti Poached Apples. So SSHHH….don’t tell him it’s on the menu for tonight, it will be our little secret! ~Enjoy!
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Chianti Poached Apples
- Peel the apples and discard the skins.
- Add the wine, sugar, vanilla extract and cinnamon stick to a large pot and stir over medium heat until the sugar has dissolved.
- Add the apples and allow to simmer for 30 minutes; pouring the liquid over the apples several times while they are poaching.
- Remove the apples, bring the remaining liquid to a boil and allow to reduce for approximately 10-15 minutes until thickened.
- Discard the cinnamon stick and pour the sauce over the apples.
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*Originally shared 2014/Updated 2020