Wine Poached Apples


I had a handful of my sister’s apples remaining in my fridge and decided to revisit a post from last year. You can use these yummy poached apples to make this Poached Apple Tart.


Wine Poached Apple Tart

Or, just make a batch to eat right out of the jar!


They are great for breakfast with Granola and Yogurt, Waffles or pancakes. Have a chic lunch by serving them over almond butter toast, or spooned over french bread fresh from the oven ~ along with a variety of cheeses of course! Or save them for dessert and serve them over ice cream, Frozen Yogurt or Vanilla Lemon Sabayon.

Use any style of wine you like, red or white. I love the reds and have made them with a deep red Zinfandel, a hearty Cabernet Sauvignon and a slightly lighter Shiraz. Just remember to adjust the amount of sugar you use in the poaching bath. Sweeter wines will need less sugar, dry wines might need a little more.

I used a cone of Panela or Piloncillo sugar (light brown unrefined cane sugar), not because it’s healthier (the jury is still out on that), but because I had it in the pantry and wanted to experiment. I liked the hint of earthy flavor it gave the poaching liquid.


While that flavor wasn’t really reflected in the apples, reducing the poaching liquid intensified it. Store your apple slices in the reduced poaching liquid and be generous with it however you serve your Wine Poached Apples.


Wine Poached Apples 

1 cup wine

1/2 cup water

1/4 cup granulated sugar, brown sugar or panela/piloncillo

1 stick cinnamon*

2-3 green cardamom pods*

1 whole star anise pod*

pinch salt

2-3 medium apples, sliced (I used a variety of Winesap, choose an apple variety that is good for baking, keeps shape but softens and has a slightly tart flavor).

Place wine, water, sugar, spices and salt in a medium saucepan and bring to boil. Reduce heat to simmer and place apple slices in the liquid. Let simmer gently in the poaching liquid for 5 minutes. Remove apples from the liquid, place in a bowl and let cool.

Keep the poaching liquid simmering gently until reduced to syrup consistency. Reduced by half, you should have about 1/2 to 2/3 cup syrup. Remove spices, let cool and refrigerate with apples for up to one week.

*Feel free to substitute other spices in your poaching liquid. I’ve tried a couple of teaspoons of loose black chai tea and had wonderful results!