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  Added: Aug 24, 2006  •  Visited (406)  •  Print version Print this recipe (83)  •  eMail recipe eMail recipe  •  Write review  •  Not rated Rate this recipe
 
Poached Apple Halves Stuffed With Prunes In Port Wine
(Halve Aebler Med Svedsker)
What You Need:
  • 2/3 cup port wine
  • 8 baking apples, ˝ pound each
  • 1 cup sugar
  • 1 quart cold water
  • 16 medium prunes
  • 2 teaspoons sugar

  • How To Cook:
    1. In an enameled, stainless-steel or ovenproof glass bowl, combine the wine, sugar and prunes.

    2. Marinate the prunes in this mixture for at least 6 hours, then preheat the oven to 350°F. Bake the prunes in their bowl, uncovered, for about 30 minutes, or until they are tender but not falling apart.

    3. Meanwhile, prepare the poached apples. Pare the apples and cut them in half vertically. Scoop out the cores as neatly as possible with a small, sharp knife. In a 2- to 3-quart enameled or stainless-steel saucepan, combine the sugar and water, bring to a boil, and boil steadily for 2 or 3 minutes.

    4. Then lower the heat and add the apple halves, 8 at a time. Simmer for 10 minutes, until they are tender but not too soft.

    5. Transfer the poached apples to a heated platter with a slotted spoon and poach the remaining apples. Drain the baked prunes of all of their liquid and place 1 prune in each apple half.

    6. To prepare these in advance, cover with plastic wrap and refrigerate. Just before serving, place the prune-filled apples on a lightly buttered cookie sheet, cover with foil and bake 10 minutes in a preheated 400°F oven.

    7. Serve with roast goose, or duck, as part of the traditional Danish Christmas dinner.

    To Serve: 8
    This recipe is also available in:
    Cuisine » Europe » Denmark
    Main Ingredient » Fruits » Apple
    Main Ingredient » Fruits » Plum & Prune
    Main Ingredient » Condiments » Wine
    Dish » Side Dishes

     





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