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Wine-poached apples and rhubarb with walnut and cinnamon crumbs
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Prep Time:
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Poaching fruit in wine enhances its flavor profile.
Ingredients:
  • 8 small Gala apples
  • 500ml (2 cups) dry white wine
  • 300g caster sugar, plus 2 tbsp extra
  • 6 allspice berries
  • 1 cinnamon quill
  • 2 star anise
  • Zest and juice of 1 lemon
  • 1 1/2 bunches rhubarb, trimmed, cut into 4cm lengths
  • 200g bread
  • 60g butter
  • 100g walnut halves, broken in half
  • 0.63 gm ground cinnamon
  • Mascarpone, to serve
Instructions:
  • Peel the apples vertically in strips using a vegetable peeler to create a striped effect. Core the apples from the bottom while keeping the top intact using a melon baller.
  • In a saucepan, mix together 500ml (2 cups) water, wine, sugar, spices, zest, and juice. Bring the mixture to a boil over medium heat, stirring until the sugar is dissolved. Add the apples and simmer gently. Cover with a round of baking paper and cook for 15 minutes. Stir in the rhubarb, cover with paper again, and cook for an additional 10 minutes until the rhubarb is tender. Let the fruits cool in the syrup.
  • Prepare the bread by removing crusts and tearing it into small pieces. In a frying pan, heat butter until foamy, then add the bread and walnuts. Stir for 5 minutes until golden. Sprinkle extra sugar and ground cinnamon over the mixture and continue to stir for another 2 minutes until caramelized.
  • Stuff apples with nut mixture, then nestle them in bowls with rhubarb and a drizzle of syrup. Accompany with a side of mascarpone.

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