Today has been an unusually chilly, rainy day here in North Carolina. So hubby and I decided to stay in and relax, seems perfect right? To finalize the giveaway for the Table For Two cookbook written by Warren Caterson, I decided to end this lovely giveaway with a delicious dessert. Since we stayed in today, I adapted the recipe to what was in our house!
This giveaway was extended an extra day and half, so now it is finally time to share who won this fabulous cookbook!!! Congrats to Maureen from Orgasmic Chef!!! WOO HOO!!! YAYAY!!!! You and your hubby will love this book Maureen:-)
The original recipe uses pears, which I love…..BUT I only had apples in the house. Now adding red wine is never a problem. Lately we never have a shortage of red wine. I kinda love…..no I do LOVE red wine A LOT!! Yesterday we were at Trader Joe’s, and hubby was so kind in supporting my delicious habit by picking up a few more bottles for me. He is so good to me!
Now with Warren’s recipe he cooks the pears in the wine in a saute’ pan on the stove. You can cook the pear or apples stove top easily. However, I remembered I had these cute baked apple dishes my parents bought me when I was back home in Michigan. So I dusted the dishes off, and broke them in with gorgeous flavors of wine permeating through each dish!
This recipe was adapted from Warren Caterson's original recipe Pears Poached in Port, found in Table For Two cookbook on page 242.
15 minPrep Time
40 minCook Time
55 minTotal Time
Preheat oven to 350 degrees Fahrenheit
Peel both apples, and core out center of apples.
In small sauce pot, on medium heat warm together wine, water, sugar, vanilla extract, cinnamon stick, and nutmeg. Don't let mixture come to a bowl, just heat mixture together, and let sit on low heat for about 2 minutes.
Cut each apple in half. Place peeled, cored, and halved apples in 2-3 inch deep baking dish, and pour wine mixture over apples in dish until apples are almost covered.
If the apples are not completely covered by wine, during the cooking process turn the apples a few times to ensure all the sides are cooked evenly with the wine mixture.
Bake for 30-40 minutes or until soften, check with fork if softened.
Top the apples with plain Greek yogurt and fresh mint.
After serving the dish to my hubby, we discovered the fresh mint was delicious with each bite of the apples and yogurt. So chop up fresh mint and mix into Greek yogurt, then top about 1-2 tablespoons of Greek yogurt onto each dish.
In the past I didn’t bake with mint much, but love the flavorful herb. This weekend I planted two kinds of tomatoes – patio and roma, six different herbs – basil, oregano, lavender, mint, rosemary, lemon verbena, and two different hot peppers – serrano and jalapeno. So I topped the apples with fresh mint from my little patio garden! I love when we can grow our own!
This is a healthy dessert, and full of antioxidants! So if you decide to eat both apples all by yourself …..we promise we will not tell a soul!!!
What is your favorite way to cook/bake with red wine?
Are you going to grow any herbs, or vegetables this year?