As part of the overabundance of fruit from a week ago, I decided to poach some of the apples and peaches I had left from Waverly. I found that poaching was very similar to the process I used to make pickles where I produced a flavorful liquid, put the fruit into the liquid, and made a fantastic dish.
Poached Apples and Pears
- 1 Bottle of Red Wine (I used the Steamboat Red from Les Bourgeois. Pick something you want to drink.)
- 1 cup of sugar
- 1 cinnamon stick
- 2 tablespoons of ground cinnamon (this was a late addition that my two year old son dumped into the wine, but it did make it taste better…)
- 2 peaches halved
- 4 apples cut into eighths
- Combine wine and stir until the sugar is dissolved in a sauce pan
- Add the cinnamon stick and bring to a boil
- Give two year old son a spoon and turn head just long enough to have him throw the ground cinnamon into the pan
- Step #3 can be omitted and the ground cinnamon added at Step 1 or not at all
- Once the wine is at a boil, lower the heat to low
- Put the peaches and apples into the wine and cook until soft. This took about 5 minutes for the peaches and 25 minutes for the apples. Remove from the wine when each is done.
- Continue to boil the wine until it is almost syrup. Remove from the heat. The wine will continue to thicken as it cools.
Serve the fruit with ice cream and drizzle with the wine reduction.