October Fun Part 2: Apples & Wine Recipe

Apples and WineGrowing up, my Noni (a derivative of the Italian word for Grandmother) would always make us apples and wine when we were sick.  I’m not quite sure how it was supposed to make you feel better, but it was an old family secret passed down through the generations.  Regardless of the validity behind apples and wine, it is always something that always makes me think of my grandmother, along with a handkerchief tied around the neck with Vicks.  (It has been almost two years since she passed away, and I think I will always get nostalgic whenever I smell Vicks.)  It was her no fail, one-two punch that always managed to make me everyone in our family feel better when we were under the weather.

For the last week I have been fighting a cold, so in addition to some delicious chicken soup made by my Mom, I thought it was time to bring out the big guns.  My recipe is a healthier more jazzed up version of my Noni’s.  It is not only a perfect comfort food when you are sick, it is also a delicious (and gorgeous) dessert  that is special enough for company but quick enough for a weeknight.  And, since it is apple season at my CSA, I always seem to have the ingredients in stock.  I hope you enjoy!

Ingredients:

  • 2 Apples
  • 2 Tbsp Coconut Flakes/Shavings
  • 2 Tbsp Sliced Almonds
  • 1 Tsp Butter Substitute
  • 1 Packet Sugar Substitute (I like Truvia)
  • Cinnamon
  • 1/4 Cup Red Wine
  • 4 Tbsp Fat Free Cool Whip (or whatever dairy topping you like)
I'm a huge fan of the rustic apples we have been getting from the CSA!

I’m a huge fan of the rustic apples we have been getting from the CSA!

Start by toasting the coconut and almonds in a dry skillet over medium heat.  This process goes quickly, so make sure to keep an eye on it and turn off the heat once the coconut gets a golden brown color.

While the topping is toasting, cut the apples into pieces and saute them in a separate pan with the butter over medium heat.  I like my apples to still be a bit crisp, so I usually cook them for 3-5 minutes during this stage of the process, depending on the size of the apple pieces.  Add the red wine, sugar substitute, and cinnamon, and cook until all the liquid has been absorbed/evaporated.  The wine will turn the apples a purple color and reduce to a glaze over the fruit.  This generally  takes 2-3 minutes depending on the heat and size of your pan.

Serve in a bowl, topped with the coconut and almonds.  Finish with 2 tablespoons of your favorite dairy topping – I like fat free Cool Whip, and always have it in the house.  Tip: don’t defrost the Cool Whip and instead use it frozen.  It will have the consistency of vanilla ice cream and slowly melt over the hot apples.

What are some of your favorite apple recipes?  Comfort foods when you are sick?

xoxo – SavvySleever

This entry was posted in Food.

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