Curried Apples with Cider Cream

Wine Varietal: Late-Harvest Riesling

Serves 4 to 6

Combining several varieties of heirloom apples makes the most flavorful apple compote, crisp, or pie. The touch of curry powder warms the spirit on cool autumn days.

3 large, crisp, heirloom apples, about 1 1/2 lbs., preferably a mix of several hardy varieties such as Braeburn, Granny Smith, Gravenstein, Fuji, Pippin, or Criterion

1 tablespoon butter

1 teaspoon mild curry powder

1/2 teaspoon ground cinnamon

1/4 teaspoon ground allspice

1/4 cup granulated sugar

2 tablespoons golden raisins, optional

1.To prepare the apples, rinse and pat dry but do not peel. Core the apples, cut into quarters, and cut the quarters into bite-size pieces.

2. Melt the butter in a large skillet or Dutch oven over medium-high heat. Add the curry powder, cinnamon, and allspice and cook for 1 to 2 minutes, stirring constantly with a wooden spoon, until the spices give off their aroma. Add the sugar and raisins and mix well, then add the apples and stir until they are covered with the sugar/spice syrup. Cover and cook 7 to 10 minutes, or until apples are tender but not mushy, stirring occasionally.

3. To serve, place apples in individual dessert dishes and top with cider cream.

Cider Cream

Makes 1 1/4 cups sauce

1 cup good-quality apple cider or 1/4 cup apple juice concentrate, defrosted

1 pint whipping cream

1. Bring the apple cider to a boil in a small saucepan. Cook 7 to 10 minutes, or until mixture is reduced to about 1/4 cup. Remove from heat and allow to cool.

2. Beat whipping cream until stiff, then fold in cider (or apple juice concentrate, if using) until thoroughly mixed. Keep refrigerated until ready to use.