Red Wine Caramel Heirloom Apples

Makes 8 apples

Red wine reduction is a simple yet voluptuous caramel that drapes these apples. The smooth, fruity tartness balances the sweetness.  You can use any apple but the complexity of heirloom apples combined with your favorite wine makes these caramel apples extraordinary.

Our favorite heirloom apples for this recipe include Esopus Spitzenberg, Cox Orange Pippin, Roxbury Russet, and Ashmead's Kernel.    For choice of wine, use your favorite.  We like bold fruity wines such as Red Zinfandel and Pinot Noir.

Cooks tip: Do not use waxed apples in order to keep the caramel from sliding off the apples, or if you do, boil them for a minute to remove the wax.

Ingredients

• • 8 small sweet-tart heirloom apples, stemmed, washed well, and dried
  • 1 1/2 cups dry red wine
  • 2 cups sugar
  • 1/2 cup water
  • 3 oz heavy cream

8 wooden ice-pop sticks; a candy thermometer (or clear glass of room temp water)

Preparation

• • Insert wooden stick ½-way into apples. Line tray with lightly greased wax paper.
  • Boil 1-1/2 cups of red wine in saucepan over medium heat until the liquid is reduced to 1/2 cup, about 8 - 10 minutes. Remove from heat.
  • In a separate heavy saucepan, bring sugar and water to boil in over medium heat, stirring until sugar dissolved.
  • Boil, without stirring, until the sugar water caramelizes and turns dark amber. Swirl pan occasionally so the mixture heats evenly,
  • Add reduced wine and swirl the pan as the mixture bubbles. Add cream and simmer, stirring, until blended. Continue to simmer. Stirring occasionally, until thermometer registers 238°. (Or put a drop into cup of water and when it forms a soft ball.) Remove from heat and cool to 200°, or warm to the touch.
  • Dip apples in caramel, swirl, then hold apples up 15 seconds to allow caramel to set.
  • Put caramel apples on greased wax paper. Let stand until caramel firms up, 30 minutes.