Best Lady Apples In Apple Ice Wine Gelée Recipes

Caramel Lady Apples and Seckel Pears image

Provided by Food Network

Categories dessert

Number Of Ingredients 8

12 natural licorice sticks or bamboo skewers, each 6 inches long
6 Lady apples, stems removed
6 Seckel pears, stems removed
1 cup granulated sugar
1/2 cup water
1 tablespoon lemon juice
1 piece lemon peel, about 2 inches long and 1-inch wide
2 teaspoons pure vanilla extract

Steps:

Insert a licorice stick or bamboo skewer into the stem end of each apple and pear. Reserve. In a medium heavy bottomed saucepan over medium heat, combine the sugar, water, lemon juice, lemon peel and vanilla extract. Cook, stirring, until the sugar melts. Increase the heat to high and cook until the mixture is golden amber in color. (Do not stir the mixture once you have stirred the mixture.) Remove the caramel from the heat. One at a time, dip the apples and pears in the caramel, twirling and swirling them to coat completely. Transfer the coated fruit to a wire rack and let the caramel harden, about 10 to 15 minutes. Continue dipping the apples and pears until all have been coated with the caramel. Store the caramel apples in pears in a cool, dry place (not the refrigerator), wrapped in cellophane if desired, until ready to serve up to 2 days.

Lady Apples in Apple Ice Wine Gelée image

Yield Makes 8 servings

Number Of Ingredients 4

1 lemon
2 3/4 lb lady apples (24 to 28)
1 1/2 cups apple ice wine*, or 3/4 cup unfiltered apple cider stirred together with 3/4 cup dry white wine
3/4 cup sugar

Steps:

Remove 2 (4- by 1-inch) strips of zest from lemon with a vegetable peeler, then halve lemon crosswise.
Peel top 1/2 inch of each apple, leaving stem and rest of skin intact. Rub cut side of a lemon half over peeled part of apples. Arrange apples, stem ends up, in 1 layer in a 12-inch heavy skillet. Add zest and ice wine to skillet, then sprinkle sugar over apples. Bring to a simmer over moderate heat, swirling skillet occasionally, then reduce heat to low and cover skillet. Poach until apples are tender but still hold their shape, 20 to 50 minutes. Check apples frequently after 20 minutes and transfer as cooked to a bowl.
Discard zest and spoon cooking liquid over apples. Chill, covered, until cold, at least 3 hours (liquid will gel slightly). Bring to room temperature just before serving.
*Available at Cidrerie Du Minot (450-247-3111; duminot.com), Clos St.-Denis (914-762-6540; iceapplewine.com), and La Face Cachée de la Pomme (450-247-2899; cidredeglace.com).