Red Wine Caramel Apple
2 cups sugar
1-1/2 cups dry red wine
1 tablespoons ground cinnamon
4 apples, washed, cut in half, core removed
1/4 cup butter, unsalted
2 cups vanilla ice cream, divided
In a large sauté pan add sugar and cook over low heat. Heat until sugar is melted, stirring constantly with a large wooden spoon. Add wine and cinnamon. Simmer for 5 minutes or until all the sugar is dissolved, stirring constantly. Add apples, cut side down and cover with a lid. Cook for 10 minutes or until soft and sharp knife can be easily inserted. Remove from heat.
Using a large slotted spoon, remove the apples and transfer to a platter. Set aside.
Continue to cook the remaining sauce until it forms the consistency of syrup, stirring constantly. Add butter and stir to combine. Remove from heat.
To serve, evenly divide the cooked apples into 4 dessert bowls. Top with ½ cup of the ice cream. Spoon the red wine caramel over the ice cream, evenly dividing.
Serve immediately. Makes 4 servings.