| CATEGORY |
CUISINE |
TAG |
YIELD |
| Dairy |
|
Essnce08 |
2 |
servings |
INGREDIENTS
| 2 |
c |
Dry red wine |
| 1/2 |
c |
Sugar |
| 8 |
|
Peppercorns |
|
|
(plus extra for serving) |
| 1 |
|
Cinnamon stick |
| 2 |
|
Cloves |
| 2 |
|
Granny Smith apples |
| 1/2 |
c |
Loosely whipped cream; sweetened |
| 1 |
tb |
Brown sugar |
INSTRUCTIONS
In a medium saucepan combine wine, spices and sugar. Bring to a boil,
stirring until sugar dissolves. Reduce heat and simmer 5 minutes. Peel
apples, halve and core. Add apples to poaching liquid and simmer until fork
tender. Remove them with a slotted spoon to 2 dessert bowls. Boil poaching
liquid until reduced, syrupy and flavorful. In a small bowl mix whipped
cream with a little freshly-ground pepper. Fill apples cavities with 2
tablespoons of cream each. Sprinkle with brown sugar and drizzle with
poaching liquid.
Recipe Source: ESSENCE OF EMERIL with Emeril Lagasse From the TV FOOD
NETWORK - (Show # EE-2161 broadcast 07-15-1996) Downloaded from their
Web-Site - http://www.foodtv.com
Formatted for MasterCook by MR MAD, aka Joe Comiskey - jpmd44a@prodigy.com
08-04-1996
Recipe by: Emeril Lagasse
Converted by MM_Buster v2.0l.
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