Red Wine Apples

Put vanilla paste, red wine, sugar or slit vanilla pod, cinnamon stick as well as orange peel into a small frying pan, the apples should have room in it against each other. Bring everything to a boil and simmer gently for about ten minutes with the lid closed.

In the meantime, remove the skin from the apples and remove the core with an apple corer or baller.

Place the apples in the red wine stock and simmer on a low heat with the lid closed for about twenty minutes. After half of the cooking time turn to the other side. Cool in the broth.

Measure out the indicated amount of gravy. Mix the cornflour with a little cold water, then add it and bring the stock to the boil until it thickens slightly.

In a dry frying pan, lightly toast the almond flakes. Whip the half cream until stiff.

Place the apples in deep plates and pour the red wine stock around them. Add some whipped cream and sprinkle almond flakes on top.

Tip: Instead of cream, you can also serve the red wine apples with vanilla ice cream.

Tip for singles: It is not worth the effort to make a single apple: Cook the apples in the 2-portion mixture, the dessert tastes just as fine the next day or possibly the day after. Do not whip cream in advance, of course.

Our tip: Use high-quality red wine for a particularly fine taste!

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