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    Home ยป Desserts ยป Fresh Fruit Desserts ยป Red Wine Poached Crimson Gold Apples

    Red Wine Poached Crimson Gold Apples

    Dec 18, 2020 ยท by Valentina ยท 18 Comments

    This post may contain affiliate links.

    Jump to Recipe
    Whole and sliced red wine poached crimson gold, tiny apples

    Red Wine Poached Crimson Gold Apples are a stunning fall and winter dessert. Warmly spiced andย  filled with vanilla mascarpone, they're presented beautifully. A few red wine poached tiny apples with pistachio pieces on them.

    What are Crimson Gold Apples?

    Red, crimson, gold -- a whole lot of beautiful colors going on here.

    • About the size of a golf ball, these apples are adorable and delicious, with a perfect balance of sweetness and acidity.
    • They are about three bites each and their season is typically October through January.
    • Grown at Cuyama Orchards, these beauties are harvested by hand. Each and every one of them!

    *Read more about Crimson Gold Apples here.*

    Several red-yellow Crimson Gold Apples on a dark background.

    The red wine completely transforms the Crimson Gold Apples into a rich burgundy color, and fills them with warm, deep flavors.

    What's in this recipe?

    • Crimson Gold Apples
    • dry red wine
    • cinnamon sticks
    • cardamom pods
    • black peppercorns
    • mascarpone
    • powdered sugar
    • brown sugar
    • lemon
    • pistachios

    How to Make Them

    This method of poaching the apples can also be applied to pears.

    - In a pot large enough to hold all of the fruit, combine wine with brown sugar and any spices being used.
    - Bring this to a boil, remove from the heat and stir to be sure the sugar is completely dissolved.
    Crimson Gold Apple peeled and cored
    - Peel the apples, leaving the stems intact. Use a melon baller to scoop out a small hole from the bottom of each apple, working your way all the way into the apple to remove the seeds.
    red wine in pot with tiny apples
    - Add each apple to the wine mixture as you work. Over low-medium heat, simmer just until they're tender, about 1 hour, depending on the size of the apples. Remove the pot from the heat and let them cool.Crimson Gold Apples soaking in red wine with a cinnamon stick in a pot.
    - Use a slotted spoon to add the apples to a plastic container large enough to hold them and the liquid.
    - Place a strainer over the container and pour the wine mixture over the apples, straining out any spices you might have added.
    - Cover the container and refrigerate for at least 24 hours.
    (More detailed instructions are below.)

    wine poached crimson gold apples being filled with mascarpone

    These little darlings are striking and make for the perfect holiday party dessert.

    Your guests will think they're truly stunning, and then when they taste them, they'll think you're truly amazing!

    Especially when they find the vanilla mascarpone surprise when they slice into their apples.Several Spiced Red Wine Crimson Gold Apples with Vanilla Mascarpone on a white, square plate with crushed pistachios.

    Where to Find Them

    You should be able to find these gems from Melissa's Produce at Whole Foods, Gelsonโ€™s and Bristol Farms.ย  They're sold in 1 pound bags and labeled, "Melissaโ€™s Organic Crimson Gold Apples."

    I hope you enjoy these oh-so-pretty Red Wine Poached Crimson Gold Apples!

    Spiced Red Wine Crimson Gold Apples with Vanilla Mascarpone sliced in half on a white, square plate.

    Recipe Tips and Substitutions

    • Try to choose apples that are all approximately the same size so they will cook evenly and present beautifully.
    • The longer you marinate them, the deeper the flavors will be.
    • You can play around with the flavors if you'd like. A few whole cloves would be lovely in addition to, or instead of the cinnamon. You can also switch out the lemon for orange.
    • I think the green of the chopped pistachios is a beautiful and festive garnish, but you can skip this, or use another nut if you'd like. (Hazelnuts or pecans would be delicious, too.)

    Enjoy!

    red wine poached apple with chopped pistachios

    Red Wine Poached Crimson Gold Apples

    Valentina K. Wein
    Red Wine Poached Crimson Gold Apples are a stunning fall and winter dessert. They're filled with vanilla mascarpone, warmly spiced and presented beautifully.
    Please note the long marinating time before you begin.
    4.50 from 2 votes
    Print
    Prep Time 45 mins
    Cook Time 1 hr
    Marinating 1 d
    Total Time 1 d 1 hr 45 mins
    Course Dessert
    Cuisine American
    Servings 6
    Calories 185 kcal

    Ingredients
      

    • 2 cups dry red wine (Cabernet, Merlot, Shiraz)
    • ยฝ cup golden brown sugar
    • 4 approximately 3 inch cinnamon sticks
    • 5 cardamom pods, crushed
    • 1 teaspoon whole black peppercorns
    • 1ยฝ teaspoons lemon zest
    • 1 tablespoon fresh lemon juice
    • 1 dozen Crimson Gold Apples
    • 3 tablespoons Mascarpone cheese
    • 1 teaspoon powdered sugar
    • ยผ teaspoon pure vanilla extract
    • about 1 teaspoon pistachios, roughly chopped

    Instructions
     

    • Make the red wine marinade. In a medium-sized sauce pot, combine the wine with the brown sugar, cinnamon sticks, cardamom pods, peppercorns, lemon zest and juice. Place the pot over high heat and bring it to a boil. Remove from the heat and stir to be sure the sugar is completely dissolved. Set aside.
    • Prepare the apples. Peel each apple, leaving the stem intact. Then use a tiny melon baller to gently scoop out a small hole from the bottom of each apple, working your way all the way into the apple to remove the seeds. Add each apple to the wine marinade as you work.
    • Cook the apples. Place the pot over low-medium heat and bring to a strong simmer. Turn the heat to the lowest setting and simmer just until the apples are tender, about 1 hour. You can test one with a fork -- the apples should slide off the fork with ease when they're ready. Remove the pot from the heat and let them cool at room temperature for about 2 hours.
    • Marinate. Use a slotted spoon to add the apples to a plastic container large enough to hold them and the liquid. Place a strainer over the container and pour the wine mixture over the apples, straining out the spices. Cover the container and refrigerate for at least 24 hours. (The longer you marinate them, the deeper the flavors will be.)
    • Turn the marinade into a sauce. Strain the wine mixture into a small sauce pot and set the poached apples aside. Place the pot over high heat and bring to a boil. Immediately turn the heat to low and simmer until it has reduced by about โ…” and has thickened to a syrup consistency -- this should take about 20 minutes.
    • Make the filling and fill the apples. While the wine sauce is reducing, in a tiny bowl, combine the Mascarpone with the powdered sugar and vanilla. Stir until it's very smooth. Add this to a small zip-lock bag, remove the air and then seal it. Cut a tiny bit off of one of the corners and then squeeze the mixture into the bottom holes of each apple, filling them completely.
    • Plate and serve! Place the filled apples on a platter of serving plates, drizzle the reduced wine sauce over them, and sprinkle lightly with the pistachios.
    Keywords dessert for party, fresh fruit desserts, apple recipes
    Have you tried this recipe?I'd love to see it on Instagram! Tag me at @cookingontheweekends or leave a comment & rating below.

    Cooking On The Weekends is a participant in the Amazon Services LLC Associates Program, an affiliate advertising program designed to provide a means for sites to earn advertising fees by advertising and linking toย Amazon.com.

    More Fresh Fruit Desserts

    • Meyer Lemon Crinkle Cookies
    • Guava Ice Cream (No-Churn)
    • Passion Fruit Cheesecake (No-Bake)
    • Spiced Apple Butter Muffins

    Reader Interactions

    Comments

    1. Deb

      November 14, 2013 at 3:40 pm

      Such a lush holiday recipe! All the colors of the season with the irresistible flavors of warming spices, just fabulous!

      Reply
      • valentina

        November 17, 2013 at 6:19 am

        Thank you, Deb! Now that I've embraced fall, I just adore warming spices in just about everything I cook. ๐Ÿ™‚

        Reply
    2. Ash-foodfashionparty

      November 14, 2013 at 8:03 pm

      Such a classy and elegant dessert. The mascarpone is a lovely touch.

      Reply
      • valentina

        November 17, 2013 at 6:19 am

        Asha, thank you so much. ๐Ÿ™‚

        Reply
    3. Dina

      November 14, 2013 at 10:01 pm

      they look amazing!

      Reply
      • valentina

        November 17, 2013 at 6:18 am

        Thanks so much, Dina!

        Reply
    4. Colette

      November 15, 2013 at 6:29 am

      Their geometric lil forms from the way you peeled them just make them more beautiful.

      Reply
      • valentina

        November 17, 2013 at 6:18 am

        Colette, I love that you noticed that! Thank you. ๐Ÿ™‚

        Reply
    5. lisaiscooking

      November 15, 2013 at 3:08 pm

      Love the look of the apples with the mascarpone filling. They look festive and delicious!

      Reply
      • valentina

        November 17, 2013 at 6:17 am

        Thank you, Lisa! Hope you give them a go. ๐Ÿ™‚

        Reply
    6. David

      November 23, 2013 at 10:49 pm

      I think I will stuff the pears I poached this morning with your mascarpone cream! Glad I saw this post in my email! (Can you tell I am WAY behind in reading posts?) xo

      Reply
      • valentina

        November 25, 2013 at 6:55 am

        Did it happen? Were they good? ๐Ÿ˜‰

        Reply
        • David Scott Allen

          November 21, 2019 at 9:30 pm

          I canโ€™t believe I have never reported backโ€ฆ I have poached many a pear stuffing it with mascarpone cream thanks to you! I also serve them plain, and occasionally serve them stuffed with ricotta. However, I just tonight (so many years later) realized why these apples reached out to me and my heart. Every year for Thanksgiving, we always had Spiced apples on the relish tray. It is a tradition that I have not seen for more than 30 years since my mother died. If I can find some small apples like these, I want to make them for Christmas. (There will be no cooking for me this Thanksgiving โ€“ just had minor foot surgery today!) Even though I wonโ€™t be cooking, I loved looking at your round-up of fabulous recipes for Thanksgiving. You are always such an inspiration to me, Valentina! Happy Thanksgiving to you and your family.

          Reply
          • valentina

            November 22, 2019 at 9:07 am

            Hi David, I hope you're recovering well from the surgery. Might be nice for the break from holiday cooking? Sometimes I like a break, and I seem to miss the cooking at the same time. I'm so happy my apples brought back a nice memory for you. I'm just starting to see they tiny apples in the markets now. Around here, anyway. Hope you find some, but they'd work with larger apples, too. Feel better and happy early Thanksgiving. ๐Ÿ™‚ ~Valentina

            Reply
    7. 2pots2cook

      December 19, 2020 at 2:35 am

      As usual, mascarpone rings the bell for me ! No gatherings of any kind this year so I'll enjoy these babies on my own; whole batch ! Yay !

      Reply
      • valentina

        December 20, 2020 at 1:23 pm

        I love it! Us too, a quiet holiday season. We can certainly still eat well. ๐Ÿ™‚ ~Valentina

        Reply
    8. Robert Moore

      September 02, 2022 at 12:39 pm

      Great recipe - I only have one issue, it is the continued mis-information of calling Merlot, Cabernet, and Shiraz wine when in fact they are only grape varieties. You call for dry red wine and of course there is nothing to stop any of those grape varieties being used to produce a sweeter wine - and in fact most American wines (especially at the cheaper end) are generally much sweeter than would be suitable for the European palette.

      Reply
      • valentina

        September 02, 2022 at 1:22 pm

        Hi Robert. Thanks so much for writing in, and for this information on wine, grape varieties, etc. What are some dry red wines you would recommend -- to be more specific, to offer examples to my readers? I'm always open to suggestions. Thank you. ๐Ÿ™‚ ~Valentina

        Reply

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    Hi, I'm Valentina, certified chef, owner, recipe developer and photographer at Cooking on the Weekends. I'm also a mom of two boys and a Los Angeleno. I use seasonal whole foods to create unique and comforting recipes for casual entertaining.

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