Roasted Glazed Lady Apples and Prunes


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.


  • 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


  1. 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.

  2. 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.

  3. 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.

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