What are You Eating from the Garden?

Pumpkins and pomegranates.

Red Mutsu Apples, poached in red wine, served warm with ice cream

This week, I also served this dessert in my tiny cafe

Phaedra said:

Red Mutsu Apples, poached in red wine, served warm with ice cream

This week, I also served this dessert in my tiny cafe
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That looks really good! I never heard of it before!

I often have a microwaved store-bought apple, chopped. Often, it's Honeycrisp since that's DW's favorite.

Thinking about that for a 2nd breakfast, inspired by @Phaedra , I thought, well, I could put some raisins in it. Wine • Raisins – they're both from grapes !

Having a slice of rhubarb strawberry pie, instead. Soothe my feelings further with a morning cup of coffee.

Steve, won't talk about my humble hash browns and an egg for a first breakfast

Dahlia said:

That looks really good! I never heard of it before!

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It's absolutely worthy for a try, not too complicate.

Ingredients:
4 medium apples (firm varieties like Honeycrisp)
2 cups red wine
¾ cup water
⅓ cup sugar (adjust to taste)
1 cinnamon stick
1 star anise
2–3 dried orange slices (or a few strips of fresh orange peel)
½ inch piece of fresh ginger or a pinch of allspice
½ teaspoon vanilla extract (optional)

using all spice, fresh orange is also fine, no need to buy extra spices; and for wine, the cheaper ones will do.

Directions:
1. Peel and core the apples, keeping them whole or halved.
2. In a medium saucepan, combine wine, water, sugar, and all the spices. Bring to a gentle simmer for about 5 minutes.
3. Add the apples and poach over low heat for 20–25 minutes, turning occasionally, until just tender.
4. Let the apples cool in the liquid, then refrigerate overnight to deepen the color and flavor.

To serve:
Warm gently before serving, and pair with mascarpone cream, Greek yogurt, or vanilla ice cream.
The leftover syrup is wonderful drizzled over toast, pancakes, or sparkling water .