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Red Wine Caramelized Stewed Apples


Is it perfect for Rosh Hashanah because of the apples – YES. Of course it is. But it’s so good you’re going to want to make it all year long.


Prepare the Red Wine Caramelized Stewed Apples


Fill a large bowl with cold water and add the juice of the lemon to the bowl. As you prepare apples, place the slices in the bowl to prevent oxidation.


Set a medium sized pot or Dutch oven over medium high heat. Once hot, add oil. Drain apples and add to the pot along with the remaining ingredients. Stir to combine.


Cover the pot for three minutes to allow the apples to begin to soften and the liquid to boil. Remove cover, stir again and reduce heat to low. Cover pot and allow to simmer for one hour, stirring once half-way through.


Cook uncovered on the lowest heat for about two hours, stirring every 15 minutes or so, until all the liquid has evaporated and the apples have broken down.


Serve hot over ice cream or alongside a piece of pound cake. Let it come to room temperature and use as the filling for a delicious apple boreka by stuffing it into small pieces of puff pastry and baking (brush the pastry with egg and sprinkle sugar on top). Serve cold in small cups and garnish with some lightly toasted Rice Krispies!


Sponsored by Tuscanini