Red wine poached apples with candied walnuts and mascarpone for Rosh Hashanah
A contemporary recipe for Rosh Hashanah by New York chef Aaron Israel.
This recipe is from Haaretz's archives.
For the apples:
4 Fuji apples, peeled3 cups Merlot2 cups water1/3 cup sugar¼ cup honey1 stick of cinnamon1 small piece of fresh ginger2 cloves1 star anise
For the candied walnuts:
½ cup walnuts1 tbsp. Butter3 tbsp. Honey1 tsp. Rosemary, chopped1 tsp. Salt
1 tub Mascarpone cheese
To cook the apples place them in a pot just big enough to hold them. Add the wine, water, sugar, honey and spices. Put a weight on top of the apples to keep them submerged in the liquid. Bring to a boil and turn down to a gentle simmer. Cook the apples until just tender, about half an hour. Remove the apples from the poaching liquid. Strain and reduce poaching liquid until syrupy, about one cup.
For the candied walnuts, heat the butter in a sauté pan until just foamy. Add the walnuts and toast until lightly browned. Add the rosemary and salt. Add the honey and toss to coat the nuts.
To serve, slice the apples. Add a spoonful of mascarpone cheese, drizzle with the reduced poaching liquid, and sprinkle with the candied nuts.