What You’ll Need for Red Wine Poached Apples with Cinnamon Goat Cheese Gelato:
An Ice Cream Maker
Measuring Cups and Spoons
A Quart Container
A Metal Bowl
A Hand Mixer
A Slotted Spoon
A Glass Bowl with a Cover
A Large Plate lined with Paper Towels
A Small Ice Cream Scoop
2 Cups Goat Milk
4 Egg Yolks
3/4 Cup Maple Syrup
12 Ounces Goat Cheese
1 Tbsp Cinnamon
3 Organic Apples, Sliced in Half, Peeled & Cored (Fuji or Granny Smith work well)
6 Cups Red Wine
2 Tsp Vanilla Extract
2/3 Cup Pistachios (optional)
Zest of 1 Lemon (optional)
How To Put It Together:
Make the Gelato
- Fill a pot halfway with water; place over medium heat. Bring the water to a simmer.
- Separate 4 eggs; save the whites for another use. Place the egg yolks into a metal mixing bowl and using a hand mixer, beat until they are light yellow. Place the bowl over the pot of simmer water and beat for about 5 minutes. Add the maple syrup and beat until it is combined. Remove the bowl from the heat and beat for another 5 minutes or so to cool the custard.
- In a blender, slowly whisk together the goat milk, goat cheese and cinnamon. With the hand mixer running, slowly pour the goat milk mixture to the egg yolks until completely combined.
- Pour the gelato into an ice cream maker and blend for about 20 minutes. Transfer the gelato to a quart container and place it in the freezer till frozen; about 4 hours.
Poach the Apples
- In a pot, bring wine to a simmer; add the vanilla. Add the apple halves; poach for 5 – 7 minutes or until just barely done when pricked with a knife. Poach longer if you prefer apples completely soft.
- Allow the apples to cool in the wine. Transfer the apples and wine to a bowl, cover and refrigerate until the gelato is complete.
- Using a slotted spoon, transfer the apples to a large plate lined with paper towels to drain.
- Place an apple half on a dessert plate; place a scoop of gelato on top. Garnish the gelato with a touch of lemon rind and sprinkle the dish with pistachios.
- Serve and enjoy!
Nina’s Tasty Tips:
Transfer the gelato from the freezer to the fridge about an hour or so before serving for a perfect, ‘scoopable’ consistency.