Grape & Raspberry-Poached Apples
Serve this for dessert or alongside roast or grilled poultry or pork.
  • 2 cups grape juice
  • 1/3 cup seedless red raspberry jam
  • 1 bay leaf
  • 1/2 teaspoon sage
  • 1/2 teaspoon salt
  • 1/2 teaspoon pepper
  • 1/4 teaspoon allspice
  • 4 large Granny Smith or Empire apples, peeled and quartered

1. In medium saucepan, stir together grape juice, jam, bay leaf, sage, salt, pepper, and allspice. Bring to a boil over medium heat.

2. Add apples and reduce to a very gentle boil. Cook, stirring frequently, until apples are tender, about 15 minutes. With slotted spoon, transfer apples to medium serving bowl and set aside.

3. Increase heat to high under poaching liquid and cook 7 to 10 minutes until reduced to a light syrup.

4. Strain syrup, discarding bay leaf and sage. Cool syrup to room temperature, then pour over apples. Refrigerate until chilled.

Nutritional Information
Per serving: 212 calories, 0.2g total fat, 00g saturated fat, 00g monounsaturated fat, 00g polyunsaturated fat, 3g dietary fiber, 1g protein, 55g carbohydrate, 0mg cholesterol, 299mg sodium.
Good source of: manganese, potassium.

Date Published: 09/19/2005 > Printer-friendly Version

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