Ingredients

Scale

For the apples:

1 cup port wine (or other red wine)
1/2 cup pomegranate juice
4 – 6 apples (Any variety will work. I used honey crisp.)
1 cinnamon stick
1/2 cup sugar
A small sprig of fresh rosemary

For the sauce:

2 – 3 oz. Neufchatel (light cream cheese)
Rosemary Wine Syrup from poaching the pears

For the top: Candied walnuts (from this recipe – or use store bought candied walnuts)

Instructions

Pour the wine and pomegranate juice into a medium saucepan. Add the cinnamon stick, sugar and rosemary. Bring to a boil over medium heat, stirring to dissolve the sugar. Remove from heat while you prep the apples.
Peel the apples, cut them in quarters and cut out the core/seeds, placing them directly into the wine mixture as you go to keep them from oxidizing.
Place the pan back on the stove and bring to a simmer. Cook for about 20 minutes until the apples are tender. Use a slotted spoon to scoop out the apples, then bring the liquid to a boil and cook, stirring occasionally, until the liquid is reduced to about half.
To make the sauce, add the cream cheese bit by bit to the warm syrup, whisking until it’s smooth and as thick as you want it.
To serve: chop the apples and put them in fancy glasses. Drizzle with the creamy sauce and top with chopped candied walnuts. If you like you can warm the apples or serve them cold. Both ways are good!

Notes

RECIPE SOURCE: Sumptuous Spoonfuls – https://www.sumptuousspoonfuls.com/ … © Copyright 2023, Sumptuous Spoonfuls. All images & content are copyright protected. Please do not use my images without prior permission. If you want to publish any of my images, please ask first. If you want to republish this recipe as your own, please re-write the recipe in your own words or link back to this post for the recipe.