Stewed apples in crispy vine leaves

Stewed apples in crispy vine leaves

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  • 6
  • Easy
  • 10 minutes
  • 45 minutes
  • Waterford Estate Heatherleigh Noble Late Harvest NV


  • 240 g brown sugar
  • 2 cups sherry
  • 3/4 cup apple juice
  • 6 Golden Delicious apples, peeled
  • 6 large vine leaves
  • 1 egg white, lightly beaten
  • 1 t cinnamon
  • 2 T honey

Cooking Instructions

Preheat oven to 180°C. In a saucepan over a medium heat, dissolve 200 g sugar in the sherry and apple juice. Add the apples and bring to a gentle simmer. Cover and poach for 35 minutes, then remove the apples from the poaching liquid and cool slightly.

Paint one side of the vine leaves with the egg white and dip into the remaining brown sugar and the cinnamon to coat the eggwashed side.

Place the vine leaves into the cups of a muffin tray, sugared sides facing downwards, and arrange the apples on top. Push the apples into the cups so that each vine leaf is wrapped around the apple. Bake for 5 minutes.

Heat the honey in a saucepan and keep warm. 5 Remove the apples from the muffin tray and drizzle with honey. Serve warm.

Abigail Donnelly Recipe by: Abigail Donnelly
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Nothing excites Woolworths TASTE's Food Director quite as much as the challenge of dreaming up recipes with innovative new foods – or the thrill of creating deliciousness on a plate with the humblest of ingredients. With Abi by your side, you’ll be a cooking expert in no time at all.

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