Quick Recipe Version (TL;DR)
Quick Ingredients
- 6 firm apples (Honeycrisp, Pink Lady, or Braeburn), peeled; cores scooped from bottom
- 1 bottle (750 ml) dry red wine
- 1 cup (240 ml) water
- 3/4 cup (150 g) granulated sugar
- 2 cinnamon sticks
- 8 whole cloves
- Zest of 1 orange, removed in wide strips
- 1 tsp vanilla extract (optional)
- 1 cup (225 g) mascarpone, cold
- 2 tbsp powdered sugar
- 1–2 tbsp heavy cream
- Pinch fine sea salt
Do This
- 1. Peel apples; core from the blossom end, leaving stems intact.
- 2. Simmer wine, water, sugar, cinnamon, cloves, and orange zest 5 minutes to infuse.
- 3. Add apples; cover with a parchment round. Poach at a bare simmer (180–190°F) 20–30 minutes, turning halfway.
- 4. Lift apples to a dish. Add vanilla to poaching liquid; boil 8–12 minutes to reduce to a glossy syrup (about 1 cup).
- 5. Whisk mascarpone with powdered sugar, cream, and salt until smooth and spoonable.
- 6. Spoon mascarpone into bowls, set an apple on top, and ladle over warm syrup.
- 7. Garnish with fresh orange zest curls or a cinnamon stick; serve warm.
Why You’ll Love This Recipe
- Comforting mulled-wine aroma with cinnamon, cloves, and orange zest—instant holiday vibes.
- Whole apples look impressive but are easy to make on the stovetop.
- Silky mascarpone balances the wine’s gentle tartness and spice.
- Make-ahead friendly: apples get even better as they sit in the syrup.
Grocery List
- Produce: 6 firm apples, 1 orange
- Dairy: Mascarpone (1 cup), heavy cream (small carton)
- Pantry: Dry red wine (750 ml), granulated sugar, powdered sugar, cinnamon sticks, whole cloves, vanilla extract, fine sea salt
Full Ingredients
Mulled Wine Poached Apples
- 6 medium firm apples (Honeycrisp, Pink Lady, Braeburn, or Fuji), about 2–2.5 lb (900–1,100 g) total
- 1 bottle (750 ml) dry red wine (Merlot, Cabernet Sauvignon, or Tempranillo)
- 1 cup (240 ml) water
- 3/4 cup (150 g) granulated sugar
- 2 cinnamon sticks
- 8 whole cloves
- Zest of 1 orange, removed in 1-inch-wide strips with a peeler (avoid bitter white pith)
- 1 tsp vanilla extract (optional, added after poaching)
- Pinch fine sea salt (to balance the syrup)
Mascarpone Cream
- 1 cup (225 g) mascarpone, chilled
- 2 tbsp (16 g) powdered sugar
- 1–2 tbsp (15–30 ml) heavy cream, as needed for texture
- Pinch fine sea salt
- Optional: 1/2 tsp finely grated orange zest for brightness
To Serve
- Fresh orange zest curls or extra cinnamon sticks (optional garnish)
Step-by-Step Instructions
Step 1: Prep the apples
Peel the apples, leaving stems intact for a pretty presentation. Using a small paring knife or melon baller, core each apple from the blossom end (the bottom), removing seeds and tough core but keeping the apple intact. This creates a flat base and prevents splitting near the stem. Set aside.
Step 2: Make the mulled wine base
In a wide Dutch oven or deep sauté pan, combine the red wine, water, sugar, cinnamon sticks, cloves, orange zest strips, and a small pinch of salt. Bring to a gentle simmer over medium heat, stirring until the sugar dissolves. Let it simmer for 5 minutes to infuse the spices and orange oils. Aim for a bare simmer—about 180–190°F (82–88°C)—not a rolling boil.
Step 3: Poach the apples gently
Nestle the apples into the pot in a single layer. If needed, add a splash more water so the liquid reaches at least halfway up the sides of the apples. Lay a parchment round (cartouche) directly on the surface of the liquid to help keep apples submerged and cook evenly. Maintain a bare simmer (180–190°F) for 20–30 minutes, turning the apples halfway through. Cook until a skewer slides into the center with little resistance but apples still hold their shape.
Step 4: Rest and reduce the syrup
Using a slotted spoon, transfer the apples to a shallow dish. Stir in the vanilla extract (if using) to the poaching liquid. Increase heat to medium-high and boil for 8–12 minutes, or until reduced to about 1 cup (240 ml) and syrupy enough to coat the back of a spoon. Remove the cinnamon sticks, cloves, and orange zest. If desired, strain for an ultra-smooth finish.
Step 5: Make the mascarpone cream
In a small bowl, whisk mascarpone with powdered sugar, a pinch of salt, and 1 tablespoon heavy cream until smooth and spoonable. Add more cream, a teaspoon at a time, only if needed. For a citrusy lift, whisk in the optional orange zest.
Step 6: Glaze the apples
Spoon a little hot syrup over the apples in their dish and let them sit 5 minutes; this helps the glaze cling and deepens the color. If serving later, cool the apples in the syrup to room temperature, then refrigerate.
Step 7: Plate and serve
For each serving, spoon a generous swoop of mascarpone cream into a shallow bowl or onto a dessert plate. Set an apple on top or to the side. Ladle over 2–3 tablespoons of the warm mulled-wine syrup, letting it pool attractively. Garnish with a fresh curl of orange zest or a cinnamon stick, and serve warm or at room temperature.
Pro Tips
- Choose apples of similar size so they cook at the same rate and plate neatly.
- A parchment cartouche keeps apples submerged for even color and prevents the tops from drying out.
- Keep the poach at a bare simmer; vigorous boiling can split the fruit.
- Reduce the syrup until it lightly coats the back of a spoon; too thin and it will run, too thick and it can turn bitter.
- Make ahead: Apples get deeper in color and flavor after a night in the syrup.
Variations
- Pear swap: Use firm pears (Bosc or Anjou). Poach 12–20 minutes depending on ripeness.
- Spice twist: Add 1 star anise pod and 3 crushed cardamom pods for a perfumed finish.
- Zero-proof: Replace wine with 2 cups pomegranate juice + 2 cups red grape juice; reduce sugar to 1/2 cup.
Storage & Make-Ahead
Refrigerate poached apples submerged in their syrup for up to 4 days. Rewarm gently in the syrup over low heat or serve at room temperature. Mascarpone cream keeps 2–3 days in an airtight container; stir before serving. Freezing is not recommended (texture of apples and dairy can suffer).
Nutrition (per serving)
Approx. 360 calories; Fat 17 g; Carbs 42 g; Sugars 34 g; Protein 4 g; Sodium 70 mg. Values are estimates and will vary with syrup amount and apple size.
