Roasted Glazed Lady Apples and Prunes

Name: Roasted Glazed Lady Apples and Prunes
Ingredients: 2 cups dry red wine; 3 whole Cloves; 4 whole allspice berries; 0.5 teaspoon whole black peppercorns; 1 strip orange zest (about 2 inches); 8 sprigs fresh thyme; 2 teaspoons sugar; 2 cups (about 12 ounces) pitted prunes; 2.5 pounds Lady apples, halved if desired, or Golden Delicious apples, cored and quartered; 0.25 cup (½ stick) unsalted butter, softened

By

Martha Stewart Editors

Updated on May 16, 2017

Servings:

8

Thanks to wine-glazed Lady apples and prunes -- and the tangy juices from roasting -- a classic fruit-and-duck pairing is possible when you serve this alongside our Roasted Duck Breasts.

Ingredients

2 cups dry red wine
3 whole Cloves
4 whole allspice berries
½ teaspoon whole black peppercorns
1 strip orange zest (about 2 inches)
8 sprigs fresh thyme
2 teaspoons sugar
2 cups (about 12 ounces) pitted prunes
2 ½ pounds Lady apples, halved if desired, or Golden Delicious apples, cored and quartered
¼ cup (½ stick) unsalted butter, softened

Directions

Combine wine, spices, zest, 2 thyme sprigs, and sugar in a medium saucepan. Bring to a simmer over medium heat. Reduce heat, and simmer gently 15 minutes.
Pour hot wine mixture through a fine sieve over the prunes in a medium bowl; discard solids. Cover; set aside until softened, 2 hours or overnight.Transfer prunes to a bowl using a slotted spoon.
Preheat oven to 375 degrees. Place apples on a rimmed baking sheet; pour prunes and 1/2 cup infused wine over them (reserve remaining wine for another use). Dot with butter; top with remaining thyme. Bake until apples are soft and liquid has reduced to a glaze, about 25 minutes. Toss to coat with syrup. Serve warm.