- 1 bottle (750 ml) rosé wine
- 380 g (450 ml) castor sugar
- 1 stick of cinnamon
- juice and zest of 1 lemon
- 10 green (Granny Smith) apples, peeled, but retain the stem
- 30 ml cornflour
Combine all the ingredients, except the apples and cornflour, in a pot. Bring to the boil while stirring to dissolve the sugar. Put the apples in carefully and lower the heat so the syrup is just simmering. Put a sheet of wax paper on top and simmer for 15 minutes. Remove apples carefully and keep to one side. Mix cornflour with some of the syrup to form a smooth paste. Combine with rest of syrup and simmer until syrup thickens. Pour sauce over apples and let cool. Serve with vanilla ice cream.
Hill & Dale Rosé. Use the same wine in the recipe as the one you’re going to drink.