Grape & Raspberry-Poached Apples

These poached apples make a wonderful herb-scented dessert, but they would also be a nice accompaniment to simple roast poultry or pork.

2 cups grape juice
1/3 cup seedless red raspberry jam
1 bay leaf
1/2 teaspoon rubbed sage
1/2 teaspoon salt
1/2 teaspoon pepper
1/4 teaspoon allspice
4 large Granny Smith or Empire apples, peeled and quartered

1 In a medium saucepan, stir together the grape juice, jam, bay leaf, sage, salt, pepper, and allspice. Bring to a boil over medium heat.
2 Add the apples and reduce to a simmer. Cook, stirring frequently, until the apples are tender, about 15 minutes. With a slotted spoon, transfer the apples to a medium serving bowl and set aside.
3 Increase the heat to high under the poaching liquid and cook until reduced to a light syrup, 7 to 10 minutes.
4 Strain the syrup, discarding the bay leaf and sage. Cool the syrup to room temperature, then pour over the apples. Refrigerate until chilled. Makes 4 servings

Makes Makes 4 servings
servings.

Per serving: 212 calories, 0.2g total fat (0g saturated), 0mg cholesterol, 3g dietary fiber, 55g carbohydrate, 1.4g protein, 299mg sodium.