Simple Fall Colored Wine Simmered Apples

When I was simmering some apples in white wine, I was suddenly inspired and came up with this recipe. Lemongrass adds a refreshing lemony flavor even without lemons; plus, it changes the apples to a light, bright golden color. Serve this as dessert after a Christmas dinner.Even people who can't drink wine can eat this, so serve as an elegant party dessert. As long as the apple slices turn translucent, you can shorten the cooking time. Recipe by Jikana

I make this a lot during apple season. I use it for cake, for apple pie, in bread or on sweet pizza, serve it with ice cream... this sweet simmered apple is so versatile. The cinnamon and rum really make it taste great!Don't put the sugar in at the start. Draw out the moisture from the apple first, and cook it through slowly - that's the key! Once the rum and cinnamon are added the flavor really improves. If you don't like rum or cinnamon, this is also delicious with vanilla essence and a little butter! Try some variations! Recipe by Toiroiro

This is my mother's recipe.Every winter I'm sent a lot of apples from my home town. I make this when the apples start to turn soft, or when I'm tired of eating them as-is.This just needs to be simmered, so it's very easy.You can use white wine instead of red. If you use red wine, the flavor is deep and grownup, and if you use white wine, it's clean-cut and elegant. Recipe by La Land

I make simmered chestnuts every year. Last year, I made them with red wine.Adjust the amount of red wine to taste. If you are using less wine than the amount listed, add more water to make up the amount. By boiling and rinsing in water, the right amount of astringency is removed from the chestnuts, giving them a tasty finish. For an easy-to-make proportion. Recipe by Hakuundou

I wanted to use apples to make a healthy snack. I only used the minimum amount of sugar to reduce sweetness and added a hint of spices to suit my own taste.Simmered apples are delicate, so treat them with care when you're taking them out. You can make them nicely with leftover wine.*Jonathan apples cook quite fast. Please adjust the cooking time to your desired toughness of the apples. I personally simmer mine for a long time, since I really dislike the crunchy texture of the apples. For a manageable amount. Recipe by Setsubunhijiki

This is a literal "apple pie"! I recommend starting your caramel sauce first, because it can be cooling while you peel and prep your apples and puff pastry.The recipe suggested Granny Smith apples, however, if tart is not your thing, you could try pretty much any other kind

Scalloped apples can be a yummy side dish, dessert topping, or to kick up a main dish.Recipe can also be altered to bake in an oven, cook on a stove top, or slow cooker.

Want to eat just the apples from an apple pie? This is for you (haha). A sweet and comforting warm apple dessert♡The origin of this recipeMy mother used to make this when I was little, and at some point, I started making it myself.Eating it occasionally makes me happyﾟ+.ﾟ(*´∪｀*)ﾟ+.ﾟ

#givingthanks spending time cooking with my mom. We made this together in a kids cooking club facebook live , had fun . Thank you raddish for the free recipe ,and the fb live showing us what to do.

A great fall and winter treat!

Just a broth for Autumn can be used to make reductions for glazing cakes meats and fruits I hope you enjoy!!!

I make this every year when pears are cheap and in season. I alternate making it with red and white wine.-They keep in the refrigerator for 1-2 weeks.-You can try them with vanilla ice cream or baked snacks. Recipe by Cookie shiasu

I simmered beef in red wine briefly to make a delicious drinking appetizer.It has a sweet and salty flavor, so it's great in bentos too. For 2 servings. Recipe by kurukurumin

There's no way that I could wait months for this...If you let it sit for longer, the color of the wine will deepen. Take the apples out of the jar within a year. (We use it to make jams or grate it to make drinks.)The remaining rock sugar will not completely dissolve, so in order to help it do so, please turn it over every day. Recipe by Gubigubipuha-

I usually simmer chestnuts in red wine, but fancied trying white wine this time.By adding these chestnuts to a plastic bag (with no top) and placing them in the chilled compartment of my fridge for 1 hour, the sweetness increased tenfold. This time I used a whole bottle of wine and didn't add any water. It's best if you have 800 ml of wine, but you can make this recipe with 720 ml as well. For a manageable amount. Recipe by Hakuundou

For a Christmas or winter-themed Western-style gathering, braise chicken in red wine and apples for a tender dish. The use of spices adds an aromatic touch!The origin of this recipeI created this dish using cloves that I received as a sample!

I love prunes. I usually soak them in red wine to use in my cooking, but I tried simmering them sweetly so I can store them. This way they are sweet enough to also use in desserts.Make sure your storage container has been properly sterilized with boiling water before drying. Recipe by Ayatan

This is another recipe that my mom used to make for us when we were young. I’ve never made them before! I was feeling nostalgic and wanted to share something special with my husband and 5 year old daughter. The weather is chilly even though it’s almost Spring. The nice combination of spices warmed us right up!#GlobalApron Week 2 Apples#Dessert #Fall #Autumn #Sweet #Vegetarian

I started searching for a recipe that does not need much sugar, was easy enough that it can be used daily, and also uses some seasonal fruits. This became our family's staple snack.-The cooking time varies. Adjust the cooking time with the amount of the apples and/or according to the manufacturer of the microwave.-By chilling the apples, the taste will be crisper and sweeter.-Add some lemon juice or sprinkle on some cinnamon if desired. Recipe by Soraten mama

The other day, the apples I put at the family altar were about to shrivel, so I went to the supermarket for more. They were selling "Ruby Apples," so I made this by adapting a recipe from a book.if you let it cool overnight, it becomes crisp. If you can do that, the acidity of the apples makes it really flavorful. Recipe by Mamami

I had plenty of sweet potatoes and apples and I wanted to use them up. I remembered this dish that my mother made from long ago, but adjusted it to my liking.When making this for a weaning child, don't add sugar or lemon, and mince the apple into small pieces.In Step 2, heat until through until the sweet potato starts to crumble, but you can boil until it completely crumbles. Please adjust the sugar amount as desired. For the amounts, I made these amounts for you to enjoy the taste of the sweet potato and the apple. If you increase the amount of sugar, you could use this as a filling in sweet potato pie. This can be frozen as well, so I always make a lot. But my kids always eat it up before I can freeze it. Recipe by seiji0609. (2-3 servings.)

Could make these every single day and never get tired of them!! Yummy yummy!!

A perfect recipe for a cool autumn day [ok]

I make this compote every year, and I alternate between making it with white and red wine.Make sure it simmers gently and do not let it come to a full boil.This compote is delicious in tarts or baked snacks (it keeps for 1 week)If you use whole pears, simmer them for about 1.5 hours Recipe by Cookie shiasu

My father in law gives us a lot of chestnuts every year, so this is a standard fall recipe for me.After many years of simplifying my work process, I've settled on this method and ingredients.You can use swap out 100 g of the regular sugar for dark brown sugar, too.Use an easy to handle knife, and protect your hands with gloves or something.Be sure to add the bicarbonate of soda to cold water, and to use an enamelled or stainless steel pot.If you are adding wine or brandy (1 tablespoon of either), put them in after turning the heat off.If you repeat the cool down → bring to a boil process several times after the chestnuts are done, they'll become really deep in flavor. For 1 kg of chestnuts worth. Recipe by Momora

This applesauce is the applesauce I grew up on. Every fall our family would go apple picking. We came home with tons of apples and this applesauce was a favorite . It's ultra smooth and silky, sweet and tart as no sugar or sweetner is added. Of course you can add sweetner if you like. A blend of tart and sweet apples works best and having some red apples gives a beautiful pimk color to the applesauce.

When I used apples with the skin on, I ended up with a cute, slightly pink sweet cooked apple mixture♪The origin of this recipeI thought of this to enjoy the delicious apples I bought in bulk☆

My 5 year old son loves these apples plain, with ice cream or on french toast. add more/less lemon juice and sugar to make them as sweet/ tart as you want :) enjoy