Cardamom Stewed Apples in Vanilla Port | Wolf Gourmet

I’m all about decadence when it comes to desserts – and if there’s a way to make a fancy sweet with a minimum of effort, I’m even more excited. Besides being easy, this stewed and stuffed apple dessert has a lot going for it. For one, the apples are sweet enough so you don’t need to add extra sugar; the apples are infused with cardamom and the wine with a vanilla bean.

Cardamom Stewed Apples in Vanilla Port | Wolf Gourmet

You could use any of the sweeter apples that are suitable for baking because they’ll hold their texture well when stewed. My personal favorite is Golden Delicious because they are sweet yet possess a delicate hint of tartness.

Cardamom Stewed Apples in Vanilla Port | Wolf Gourmet

Since these apples get infused twice, once with the sweetness of green cardamom and again with the fragrant flavor of a rich vanilla bean, they smell and taste wonderful. You could serve the apples directly with the reduction or with a scoop of plain vanilla ice cream. Either way this is one fancy and elegant treat that’s going to impress everyone with its complex flavors and textures.

Cardamom Stewed Apples in Vanilla Port | Wolf Gourmet

 

Cardamom Stewed Apples in Vanilla Port | Wolf Gourmet
Cardamom Stewed Apples in Vanilla Port
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Servings
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Servings
4 servings
Cardamom Stewed Apples in Vanilla Port | Wolf Gourmet
Cardamom Stewed Apples in Vanilla Port
  • 1
  • 2
  • 3
  • 4
  • 5
Votes: 0
Rating: 0
You:
Rate this recipe!
Servings
4 servings
Servings
4 servings
Ingredients
  • 6 large Golden Delicious apples rinsed and wiped dry
  • 1 tsp coconut oil
  • 1/4 cup golden or dark raisins
  • 2 green cardamom pods cracked
  • 1 cup unsweetened apple cider
  • 1 cup port wine
  • 1 vanilla bean halved
Instructions
  • Using a sharp knife, slice four apples about 1 inch in from the top. Reserve the lids. Remove and discard the core from the center of the apple. Use a large spoon to scoop and hollow the apple, leaving about quarter inch thick walls. Reserve the pulp. Keep the apples aside.
  • Dice the pulp. Take the remaining two apples, remove and discard the core and peel. Dice the apples and add it to the rest of the prepared pulp. In the 8.5" skillet, heat the coconut oil on medium-heat, sauté the apples, raisins and cardamom pods and cook for about 4 minutes. Remove from stove and keep this stuffing aside until ready to assemble.
  • Place the apples without their lids in the 6 quart dutch oven. Stuff each of the four prepared apples with the stuffing. Cover the apples with their lids and pass a long wooden toothpick or bamboo skewer cut to the length of the apple. Place the apple cider, port wine and halved vanilla bean into the dutch oven. Place the dutch oven on the stove, cover with its lid and cook on medium-high heat for about 10 to 12 minutes until the apples are soft and tender. Uncover and carefully remove the apples from the dutch oven and place in a serving platter and keep warm. Continue to cook the leftover liquid in the dutch oven and reduce to about 1 cup in volume. Pour this liquid over the warm apples and serve immediately.
Nik Sharma - A Brown Table

 

Guest author Nik Sharma – Nik Sharma is a molecular biologist turned food photographer and blogger based in Oakland, CA. He won the IACP award for Best Photo based culinary blog in 2015  and was a finalist at the Saveur magazine food blog awards in the Best Photography category. He has written for  Saveur, Food52, Jarry Magazine, Edible Silicon Valley among others and his photography was recently the subject of a documentary by  KQED/PBS  titled “Discover the hands behind Nik Sharma’s Food Photography.”

Read Nik’s blog, A Brown Table.

 

 

 

 

 

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