Pommes a la Bourguignonne

A delicious dessert, Pommes a la Bourgui-gnonne (pohm ah lah boor-gheen-yon) may be served plain or with whipped cream.

Use a good quality red Burgundy wine for this dish.

8 oz. sugar

1 pint red Burgundy wine

6 cooking apples

In a large saucepan, dissolve the sugar in the wine over moderate heat, stirring constantly until the sugar has dissolved.

Boil the mixture for 2 minutes, without stirring.

Core and peel the apples. Place them in the sweetened wine as you peel them, and baste them to prevent them from discolouring. When all the apples have been added to the pan, cover the pan. Reduce the heat to low and poach the apples, basting frequently, for 10 to 15 minutes or until they are tender but still retain their shape. Test the apples frequently with a skewer so that you do not over-cook them.

Remove the pan from the heat and set the apples aside to cool in the syrup.

When the apples are cold, with a slotted spoon, transfer them to a serving dish. Cover the dish and set aside. Place the saucepan over high heat and boil the wine syrup, uncovered, for 8 to 10 minutes or until it has reduced by about half.

Remove the pan from the heat. Leave the syrup to cool slightly, then pour it over the apples. Place the apples in the refrigerator to chill before serving.

Potnmes a la Bourguignonne, apples cookedivith Burgundy, and Pommes et Abricots a UAncienne, apple and apricot pudding, are two French classics.

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