Golden apples, tender on the inside, coated in a dark, full-bodied syrup that clings lightly to the spoon.
The characteristic bitterness of Picual contrasts with the sweetness of the wine and sugar, adding complexity to this dessert and keeping it from becoming cloying.
Apples in Red Wine
Apples in Red Wine are a quick, waste-free dessert that surprises with its simplicity. Browned in Picual EVOO and glazed in a red wine and brown sugar syrup, they offer just the right contrast between sweet and bitter.
Servings 4 people
Ingredients
- 3 Apples
- 200 ml Red wine
- 3 tablespoons Brown sugar
- 100 ml Picual at Veraison EVOO
Instructions
- Prepare the apples.Peel the apples and cut them into large chunks, as you would for a tarte Tatin
- Dora las manzanas.Vierte el AOVE en una sartén y calienta a fuego medio. Añade los trozos de manzana y dóralos por ambos lados durante 5 minutos.
- Make the syrup.Add the sugar and the red wine to the frying pan. Let the apples soak up the wine on both sides, and let it thicken with the sugar until it forms a syrup.
Use firm apples (such as Golden or Reinette) so they don’t fall apart when browned.
Notes
- We chose it to add contrast to this dessert, complementing the sweetness of the apple and the wine with the characteristic bitterness of Picual.
- It can be served warm with a scoop of vanilla ice cream for a more complete dessert.
- They can be made ahead and gently reheated before serving.
- Adding a cinnamon stick to the syrup while it cooks gives it an extra, very autumnal aroma.
