Apples in red wine
8 servings
80 minutes
Apples in red wine are an exquisite dessert of Bulgarian cuisine, combining the sweetness of fruits with the bitterness of wine. This recipe likely has roots in Mediterranean culinary tradition, where fruits are often cooked with wine and spices. Baked apples soaked in aromatic wine syrup with hints of cinnamon become soft and rich, acquiring a deep flavor with a subtle tartness. They are perfect as a standalone dessert or as an accompaniment to ice cream and cream. The reduced wine sauce makes the dish even richer and more elegant. Such a dessert fits perfectly into the atmosphere of a cozy dinner or festive table, surprising guests with its unusual yet harmonious combination of flavors.
1
Mix sugar and wine in a large pot, add a cinnamon stick, bring the liquid to a boil, reduce the heat, and simmer for half an hour. The wine should barely boil during cooking.
- Sugar: 100 g
- Red wine: 500 ml
- Cinnamon: 1 piece
2
Take eight apples - they should be firm and not too large. Remove the core and place them in an oven preheated to 180 degrees for ten minutes.
- Apple: 8 pieces
3
Remove the wine from the heat, add the apples, and let them sit together for half an hour, occasionally turning them if the wine does not fully cover the apples.
- Apple: 8 pieces
4
Remove the apples, strain the wine sauce, pour it into a saucepan, and reduce until thickened. When serving, drizzle the sauce over the apples.
- Red wine: 500 ml