- 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)
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.
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.
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 will take about 15-20 minutes. The syrup will thicken as it cools.
Pour over apples and serve with chant illy cream.