Candied Apples with Red Wine and Cinnamon

Recipe for Candied Apples with Red Wine and Cinnamon

Candied apples with red wine and cinnamon are a delicious and light dessert that combines the freshness of the fruit with the warmth of spices and the deep touch of wine. This dish is easy to prepare and offers a flavor experience that will delight anyone, ideal for ending a meal with a special touch.

Preparation time

Below are the necessary times so you can organize yourself better:

• Preparation: 15 minutes
• Cooking: 30 minutes
• Total: 45 minutes
• Servings: 6
• Difficulty: Easy

Ingredients

• 6 apples
• 6 cups of red wine
• 2 cups of sugar
• 3 cinnamon sticks
• 1 teaspoon ground cinnamon
• ½ teaspoon nutmeg
• 1 star anise

If you don't have any type of apple, you can substitute it with pears, which also work very well in this recipe, providing a slightly different but equally delicious texture. Additionally, if you prefer a milder aroma, you can reduce the amount of cinnamon sticks or spices to taste.

Utensils we will use

• Deep pot or saucepan
• Knife and cutting board
• Spoon or spatula for stirring
• Serving dish

If you don't have a deep pot, a high-sided pan can also work for cooking the wine with the apples. To prick the apples, you can use a fork or common wooden skewers.

Preparation

1. Prepare the apples

1. Wash and peel: Wash the apples very well under cold water to remove any residue. If you prefer, you can peel them, although peeling them is optional according to your taste.
2. Remove core and seeds: With a knife, remove the core and seeds to avoid bitterness and facilitate cooking.
3. Prick the apples: Prick the apples with a fork or a skewer several times around so that the wine and spices penetrate better.

2. Prepare the candying liquid

1. Pour the wine: Place the red wine in the pot.
2. Add the spices: Add the cinnamon sticks, ground cinnamon, nutmeg, and star anise to the wine.
3. Mix and heat: Stir gently and bring to medium heat until it starts to boil, which will help release the aromas and flavors of the spices.

3. Cook the apples

1. Reduce the heat: When the wine is boiling, reduce to medium-low heat to prevent it from burning or evaporating too quickly.
2. Add the apples: Add the apples to the pot with the wine and spices.
3. Slow cooking: Cook for approximately 30 minutes, or until the apples are tender and well infused with the wine and spices.

4. Prepare the syrup

1. Remove the apples: Carefully remove the apples to a platter or plate to prevent them from overcooking.
2. Reduce the liquid: Let the wine and spices continue to cook over medium-low heat until it thickens, forming a concentrated syrup.

To finish and serve

When the syrup is at the desired consistency, bathe the cooked apples with this liquid. Serve the candied apples hot or at room temperature. This dessert is excellent accompanied by vanilla ice cream or fresh cream for a contrast of textures and temperatures that further awakens the nuances of the wine and cinnamon. If you want to enhance CinnamonFlavors y SweetRedWine, the creamy accompaniment is ideal.

Nutritional Information

• Calories: 210 kcal
• Protein: 0.5 g
• Fat: 0.2 g
• Carbohydrates: 50 g
• Fiber: 3 g

Values are approximate per serving and may vary depending on the type of apple and wine used.

5 keys for perfect Candied Apples with Red Wine and Cinnamon

To achieve a dessert with ideal texture and flavor, it is important to know certain preparation details.

1. Select firm apples: Choose varieties that hold their shape when cooked, such as red apple or Granny Smith, to prevent them from falling apart.
2. Prick the apples well: The perforations will allow the VinoYFruta to penetrate, achieving a uniform flavor.
3. Control the wine's cooking: Let it heat until it gently boils so that the spices release all their aroma without evaporating the alcohol too quickly.
4. Reduce the syrup well: Cooking the wine until a thicker liquid is achieved will enhance the sweetness and concentrate all the DulceCanela.
5. Serve at the right time: The dessert can be served warm or cold, but always with the syrup well distributed for an experience FlavorfulApples complete.

When is it ideal to enjoy Candied Apples with Red Wine and Cinnamon?

This dessert is ideal for ending a family meal or a special dinner during autumn and winter, when its warm flavor and spices comfort the palate. It is also perfect for celebrations and holidays where you want to offer something sweet but light. Furthermore, if you are looking for a different touch for traditional fruit desserts, these EnchantedApples add elegance without complications.

Comparative table between Candied Apples with Red Wine and Cinnamon and other related desserts

Share your experience

This dessert allows for many variations in spices or even types of wine. Tell us how it turned out for you, if you tried it with any other type of wine or apple, and which combinations you find most delicious. Cooking is for experimenting and sharing. Leave your comment and share your own little tricks!

Culinary glossary for Candied Apples with Red Wine and Cinnamon

• Confit: A technique that consists of slowly cooking a food in a sweet or fatty liquid, as in this case in red wine with sugar and spices.
• Prick: Making small perforations in the fruit to facilitate flavor penetration during cooking.
• Reduce: To cook a liquid to evaporate part of its content and obtain a more concentrated and thicker mixture.
• Star anise: Star-shaped spice that provides a sweet and aniseed aroma, common in baking and stews.
• Nutmeg: Aromatic spice with a warm and sweet flavor used in small quantities to add depth to desserts and sauces.