I have made several different recipes for apples cooked in wine over the years. And, this recipe for tipsy apples takes the best from each recipe to make a delicious dish. This is one of those recipes that could easily be either a side dish or a dessert. It is sweet, but not too sweet and could easily take the place of a relish or sweet salad at dinner. I really like mine with whipped cream on top though, which to me says dessert, but eat it however you would like.
When cooking the apples, you want to cook them until they are dark purple like the wine and almost translucent, but not falling apart, so towards the end of the cooking time, make sure to keep an eye on them. I waited until these were finished to whip the cream, and they were still plenty hot enough. I just set them off the burner. If you are serving them in pretty glasses, like I did these, you don’t want to ladle boiling apples into you glasses anyway, so a bit of cooling is in order.
- 4 large tart apples, peeled, cored, and sliced (I used granny smith.)
- 2-3 cups of red wine - enough to cover the apples (I used a red table wine blend.)
- 1/2 cup honey
- 1 vanilla bean, split
- 1 tsp. cinnamon
- 3 whole cloves
- 1 Tbsp. cornstarch
- 1/4 cup water
- optional: whipped cream for serving
- Put apples in a large saucepan.
- Pour wine over apples.
- Add honey, vanilla bean, cinnamon, and cloves, and stir well.
- Bring to a boil and then reduce heat to a simmer.
- Cook until apples are a translucent dark purple color.
- Remove apples from the pan using a slotted spoon into a serving dish.
- Remove vanilla bean and cloves and disgard.
- Make a slurry out of the cornstarch and water. Stir into the sauce remaining in the pan.
- Bring to a boil and cook one minute or until thickened.
- To serve, pour sauce over apples and top with whipped cream if desired.