CHARDONNAY POACHED APPLES WITH CRUNCHY GRANOLA
Choosing an oaked Chardonnay intensifies this dessert’s buttery notes.
For the crunchy granola:
✣ 45g (1½oz) butter
✣ 30g (1oz) flour
✣ 45g (1½oz) oats
✣ 30g (1oz) flaked almonds
✣ 30g (1oz) demerara sugar
For the poached apples:
✣ 250ml (8floz) oaked Chardonnay
✣ 1 cinnamon stick
✣ 4 apples, we used Jazz, peeled, cored and halved
✣ Cream or ice cream, to serve
1 Heat the oven to 180C/Gas 4. For the granola, rub the butter and flour together in a bowl, using your fingertips, 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 15 mins or until golden and crunchy. Set aside to cool.
2 For the poached apples, pour the wine into a saucepan and add the cinnamon. Bring to a gentle simmer, then add the apples. Gently simmer for 15-20 mins, until soft.
3 Serve the apples while warm with the crunchy granola and spoon over 1tbsp of the remaining wine on each portion. Serve with cream or ice cream.
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