Serves 12

What You’ll Need for Red Wine Poached Apples with Cinnamon Goat Cheese Gelato:

An Ice Cream Maker
Measuring Cups and Spoons
A Spatula
A Quart Container
A Pot
A Metal Bowl
A Hand Mixer
A Blender
A Slotted Spoon
A Glass Bowl with a Cover
A Large Plate lined with Paper Towels
A Small Ice Cream Scoop
Dessert Plates


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

  1. Fill a pot halfway with water; place over medium heat. Bring the water to a simmer.

  3. 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.

  5. 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.

  7. 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

  1. 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.

  3. Allow the apples to cool in the wine. Transfer the apples and wine to a bowl, cover and refrigerate until the gelato is complete.


To Plate

  1. Using a slotted spoon, transfer the apples to a large plate lined with paper towels to drain.

  3. 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.

  5. 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.