I just couldn’t resist that I decided to do it after I saw Salvatore Miceli, food blogger in Facebook recipe and watch TV cooking program, Gino’s Italian Escape make me drool.
I am thrilled that I finally made these poached apples with red wines for Mardi Gras day celebration coming up. You can spoil your partners with this romantic blasting fireworks in their mouth, instead of flowers and chocolates.
So, in order to call it my own I have use red apples, star anise, honey, raw sugar, lemon zest, savioardi biscuits, mint leaves and orange flavour essence. It’s great to have it after a light meal.
My dessert has crunchy crumbs texture to make it a fantastic contrast to soft, orange custard and lightly spiced poached apples. It’s delicious with a great flavour spiced and orange-y custard sending a blast like fireworks in my mouth. I have attached my other desserts if you like to try out, link is below. Let’s cook!!!
Ingredients
4 Royal gala red apples, peeled and cored but left whole
1¼ bottles red wine
50 g raw sugar
1 Tbs black peppercorns
2 cinnamon sticks
2 star anise
1 Tbs honey (OPT)
Orange custard Ingredients
1 c Orange Juice (bought)
1 lemon zest
2 yolks
2 1/2 oz castor sugar
1 oz corn starch
1 tiny drop of orange flavour essence
Garnish
2-4 savioardi biscuits, crushed lightly
mint leaves
Method
Make the orange custard first. Mix together all the orange custard ingredients in a pot for about 1 minute. Place pot on low heat stir with a spoon continuously to avoid the mixture from sticking to the bottom of pot for about 5 minutes or until all combined.
Transfer custard to individuals greased with oil jelly moulds. Cover with cling wraps and let wraps touch the top of custard. Then place in fridge to cool and set for about 4-6 hours.
After about 5 hours later, place the apples in a medium pot, it should fit quite snugly. Then pour in wine (don’t worry if the apples start to float). Add sugar, peppercorns, star anise and cinnamon sticks and bring wine to the boil. Gently boil for about 15 minutes or until the apples are just tender.
Remove pot from heat and leave apples to cool in the wine. Apples will continue to cook, so basting and turning occasionally to get an even colour.
Remove about 150 ml of the spiced wine and transfer to a small pot and add honey. Simmer until reduced by half and syrupy, then leave to cool. The syrup will thicken as it cools.
Now remove the cooled apples from the red wine and slice 2 apples horizontally into 5 rings and the other 2 apples leave as a whole. Divide the apple rings among two plates, laying the rings of each apple in a line, overlapping and the whole each on top of the slices.
Then bring out custard from fridge. Gently prick with a toothpick around it to loosen. Then flip over onto plate and gently squeeze the custard out.
Put some savioardi biscuits into the hole of the whole apples and sprinkles some crumbs over as well as some over the orange custard, then drizzle some red wine syrup around the apples.
Final touch, scatter over remaining biscuits on the slices and place mint leaves in between the apples to garnish. Serve with a cup of your favourite tea or dessert wine.
Note: You can replace orange custard with mascarpone vanilla cream or black pepper cream. Instead of savioardi biscuits you can use Amaretti. You can use Prosecco instead of red wine. You can use coffee and bourbon.
Apple poached in coffee and bourbon with black pepper cream: https://helenscchin.com/2020/02/10/apple-poached-in-coffee-and-bourbon-with-black-pepper-cream/
Mascarpone vanilla cream and fruits with sauces:
https://helenscchin.com/2020/01/28/mascarpone-vanilla-cream-and-fruits-with-sauces/
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