Yes I said I couldn't eat another bite, but....

In my small hometown, we have one of the best kept secrets in the Bay Area.  We have this little hole in the wall Sicilian restaurant where the chef/owner brilliantly produces some of the best homemade pasta and fresh seafood.  Chef Toto’s food is so simple and elegant that we just eat, and eat…and EAT…not realizing until it’s too late that we are beyond stuffed.

Tonight we were so full, that I insisted I couldn’t eat another bite and passed on the dessert menu.  Toto's cousin heard what I said but he didn't care.  That naughty man went into the kitchen and came back with a smirk and ONE small poached apple.  He gestured to for me to keep it as a secret because he had made a batch just for the staff to enjoy.  Natalia said, "I'm not a good cook, but please just taste."  

Oh my goodness, it was perfect!   I ate the whole thing and asked for more.  He claimed there was no more, so I asked him how?  Natalia handed me a fresh picked heirloom apple and pointed to a generous stash of alcohol.  Enough said.  

Boozed Apples

Red Wine, Port and Brandy Poached Apples
Look for regional and heirloom apple varieties at farmers' markets and specialty grocers.  Here, I used honey crisp red sweet tart apple.  You can also substitute pears, but I recommend you try apples first.  Note this is a subtly sweet dessert recipe, so feel free to add more sugar to your taste.

2 cups dry red wine, port or combination of both

¼ Brandy
2 cups water
1/2 cup sugar
1 vanilla bean
12 small tart firm apples, peeled with stems attached
crème fraîche or whipped cream, for serving

In a large saucepan, combine wine(s), brandy water, sugar, and vanilla.  Bring to a boil. Once sugar is dissolved, add apples. Reduce to a simmer.  Check after 20 minutes and cook until apples are knife tender.

Using a slotted spoon, carefully remove apples to a plate. Remove vanilla bean. Bring poaching liquid to a boil, lower to a simmer and cook until syrupy and reduced to 1 cup, about 30 minutes.

Divide reduction sauce among serving plates, place apple on each plate, and dollop each with crème fraîche.