Choosing an oaked Chardonnay intensifies the buttery notes in this wholesome dessert
Our Chardonnay poached apples makes for a very elegant dessert and the crunchy granola gives it the illusion of a deconstructed apple crumble. When picking the Chardonnay to poach your apples in, be sure to pick a wine that has been aged in oak and have good buttery notes. This adds to the indulgence of the dessert and is complimented by the sharp apple and sweet granola. We like to enjoy these poached apples with a little clotted cream or ice cream on the side but you could serve them on their own too. The crunchy granola will keep in an airtight container for a couple of days so why not make it ahead or make extra to have over your smoothie bowl or fruit and yogurt?
For the crunchy granola:
- 50g butter
- 30g flour
- 50g oats
- 30g flaked almonds
- 30g Demerara sugar
For the poached apples:
- 250ml oaky Chardonnay
- 1 cinnamon stick
- 4 apples, we used Jazz
- cream or ice cream, to serve (optional)
- Preheat the oven to 180C/gas 4. Combine the butter and flour in a bowl using your fingers until the mixture resembles breadcrumbs. Mix in the rest of the granola ingredients and spread over a lined baking tray. Bake in the oven for 15mins or until golden and crunchy. Set aside to cool.
- Meanwhile, pour the Chardonnay wine into a saucepan and add the cinnamon stick. Bring to a gentle simmer, then add the apples. Gently simmer for 15-20mins, until soft.
- Serve the apples while warm with the crunchy granola and spoon over a tablespoon of the remaining wine on each portion. Serve with cream or ice cream, if liked.
Top Tip for making Chardonnay poached apples with crunchy granola
The granola can be made ahead of time and stored in an airtight container for a few days
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Jessica is a Senior Food Writer at Future and is an enthusiastic, self-taught cook who adores eating out and sharing great food and drink with friends and family. She has completed the Level 1 Associate course at the Academy of Cheese and is continually building on her knowledge of beers, wines and spirits. Jessica writes food and drink related news stories and features, curates product pages, tests and reviews equipment and also develops recipes which she styles on food shoots.
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