The Count’s Soon to be Favorite Caramel Apple

Once upon a midnight dreary, while I pondered weak and weary, over many quaint and curious cyberworld volumes for a perfect caramel apple recipe, the light bulb went on! I said to my self “Self, is there a wine caramel apple recipe out there?” And the answer is a spoocktacular and banshee wailing “Yes!” Be still my tell-tale heart! It’s sort of Halloweenie-fitting that the Red Wine Carmel Apple recipe comes to us in the death throes of the last issue of Gourmet which was instituted in 1941. This month’s announcement from parent company Conde Nest, illustrates the changing trends in the epicurean world due to a fledgling economy. Lavish is out, green and thrifty is in. And this is not a bad thing. I did try 2-3 recipes from Gourmet, but always had to look for some exotic or obscure ingredients that sent the cost of preparing the dish somewhat beyond my meager means. Sometimes the simpler & less time consuming recipes will allow you more time to banter and actually enjoy your meal with friends and family. So tonight, my fellow ghoulie gourmets, I will be actually making this recipe for my Favorite Count (wink, wink, Santos!). I will be using a Rosemount 2005 Shiraz (left over from Erica & Bruce’s wedding) and I will be cutting the apples into wedges and pouring the wine caramel sauce over the slices to save time. This culinary delight will then be enjoyed with tonight’s viewing of the Hitchcock 1963 classic “The Birds”. This will be my precursor to All Hallows Eve and to how Stephen King so eloquently stated “Get busy living, or get busy dying.” Here’s to living, my friends!

Red Wine Caramel Apples (from October 2009 Gourmet magazine)

Makes 8 apples
Active time: 30 mins
Start to finish: 1 hr

Red wine reduction is a simple yet sultry addition to the caramel that enrobes these apples. Its rounded, fruity acidity balances the sweetness, making a fall favorite feel particularly special.

Ingredients:
8 small McIntosh apples, stemmed, washed well, and dried
1 1/2 cups red wine
2 cups sugar
1/2 cup water
6 tablespoons heavy cream

Equipment:
8 wooden ice-pop sticks or chop sticks; a candy thermometer

Instructions:
Insert a wooden stick halfway into each apple at stem end. Line a tray with wax paper and lightly grease paper.
Boil wine in a small saucepan over medium heat until reduced to 1/2 cup, 8 to 10 minutes. Remove from heat.
Bring sugar and water to a boil in a 21/2- to 3-qt heavy saucepan over medium heat, stirring until sugar has dissolved, then wash down any sugar crystals from side of pan with a pastry brush dipped in cold water. Boil, without stirring, swirling pan occasionally so caramel colors evenly, until dark amber. Add reduced wine (mixture will bubble up and steam) and swirl pan. Add cream and simmer, stirring, until incorporated, then continue to simmer until thermometer registers 238°F. Remove from heat and cool to 200°F.
Holding apples by the sticks, dip them in caramel and swirl to coat, letting excess drip off, then hold apples up (stick end down) for about 15 seconds to allow more caramel to set on apples. Put caramel apples, stick side up, on greased wax paper and let stand until caramel firms up, about 30 minutes.
NOTE: If caramel becomes too thick to coat apples, reheat over low heat to loosen.