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  • 8 organic apples, peeled, halved

  • 1 1/2 cups red wine

  • 3/4 cup raw sugar

  • 1 orange, zest and juice

  • 1 vanilla bean, split

  • 1 cinnamon stick

  • 2 star anise

  • 1 teaspoon cloves

  • 2 cups water

  • 1cm ginger (optional)


  1. Combine wine, sugar, orange juice, orange peel, cinnamon stick, star anise, cloves, ginger and 2 cups water in a large heavy saucepan over medium heat. Bring to a boil, stirring until sugar has dissolved.

  2. While heating add apples to the wine mixture; reduce the heat to low until soft, about 25 mins.Transfer the apples to a plate and set aside.

  3. Strain poaching liquid from the pan into a small saucepan, discarding solids in strainer. Set saucepan over medium-high heat and simmer, stirring occasionally, until poaching liquid becomes syrupy and is reduced to about 3/4 cup, this take about 15-20 minutes. The syrup will thicken as it cools.

  4. Pour over apples and serve with chant illy cream.


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