Apples in red wine are a variant of the classic pears in wine. In Chile they are usually prepared in winter and eaten as dessert. They can be consumed by adults and children alike, since during their cooking time the alcohol in this preparation ends up evaporating. They are eaten cold and accompanied by a little cream, a scoop of ice cream, some orange wedges, chopped walnuts and a
mint leaf.If you liked the recipe, leave us a comment and don't forget to share it on your social networks.
Prep
80 min
Cook
60 min
Servings
5
Calories
120 kcal
Cut the base of the apples, so that they can stand on the pot.
Add the sugar, honey, cinnamon, orange wedges, mint and wine.
Cook them on high heat, until it starts to boil, then lower the heat to the minimum and let them cook for 1 hour.
Remove the apples and add the diluted cornstarch to the wine sauce. Stir and then strain all the sauce.
Red wine apples are best enjoyed cold, so refrigerate the apples with their sauce before serving.
Serve with a little whipped cream.
