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Manzanas bicolor (wine-poached apples)
- Margarita Carrillo Arronte
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Serves 4
Easy
Prep: 20 mins
Cook: 30 mins
plus overnight chilling
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Poach apples in rich red malbec and leave overnight with sugar, cinnamon and orange and lemon zest to absorb the flavours. Serve with your choice of ice cream
Gluten free
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Vanilla ice cream
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Apple and mint sorbet
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Raspberry and rose chocolate wafers
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Make this manzanas bicolor, then check out our orange and tequila crème caramel, Mexican breakfast corn muffins and more Mexican recipes.
This manzanas bicolor recipe comes from Margarita's book The Mexican Vegetarian Cookbook (£39.95, Phaidon).
This is a recipe that Margarita shared as part of her guide to Mexican cuisine. Check it out to learn about the varied cuisine of this vast country, including taquitos dorados de papa (crispy potato tacos) and largartijas.
Ingredients
Nutrition
-
4 large green or yellow eating apples
-
750ml red malbec wine
-
200g caster sugar
-
2 cinnamon sticks
plus extra to decorate
-
1 lemon peel
all white pith removed
-
1 orange peel
all white pith removed
-
4 scoops of vanilla ice cream or apple sorbet
-
mint sprigs
to decorate
Nutrition: per serving
- kcal350
- fat5.7g
- saturates3.3g
- carbs53.7g
- sugars53.5g
- fibre2.2g
- protein3.1g
- salt0.1g
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Method
-
step 1
Peel the apples, cut a slice from the top of each to act as a lid, and hollow out the core and seeds using a teaspoon, taking care not to pierce the sides or the bottoms of the apples. Cut a thin slice from the bottom of each apple, so they stand steady, then stand them upright in a deep casserole. Add the apple lids to the casserole in the gaps.
-
step 2
Pour the wine over the apples and add the sugar, cinnamon, and citrus peels. Partially cover the casserole and bring to a boil, then lower the heat and simmer for 25 mins. Remove from the heat and leave to cool. Transfer to a covered container and chill overnight.
-
step 3
The next day, remove from the fridge and use a slotted spoon to carefully remove the apples and their lids from the cooking liquid. Serve in deep plates, stuffed with ice cream or sorbet, and topped with the apple lids. Spoon around some of the cooking syrup, and decorate with cinnamon sticks and mint sprigs.
Discover more fruit pudding recipes
Authors
Margarita Carrillo Arronte
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