A fall treat

I don't usually get into making caramel apples, but I found this recipe for Red Wine Caramel Apples in Gourmet magazine and I was so curious that I had to try it. It wasn't too hard, you just have to be patient...waiting for caramel to turn dark amber...and thermometers to read two hundred and something... I purposefully waited for a weekend to try it knowing that I would need to focus solely on the recipe and Marc could entertain Kate, it was a good call. So we tried one of these beauties last night, and we can report that they are good...if you're interested, the recipe follows.

8 small McIntosh apples, stemmed, washed, and dried

1 1/2 cups red wine

2 cups sugar

1/2 cup water

6 Tbsp heavy cream

1. Insert wooden stick halfway into each apple at stem end. Line a tray with wax paper and lightly grease paper.

2. Boil wine in a small saucepan over medium heat until reduced to 1/2 cup, 8-10 minutes. Remove from heat.

3. Boil sugar and water to a boil in a 2 1/2-3 quart saucepan over medium heat, stirring until sugar is 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 and steam) and swirl pan. Add cream and simmer, stirring, until incorporated, then continue to simmer until thermometer registers 238 degrees. Remove from heat and cool to 200 degrees.

4. Holding apples by the sticks, dip them in the 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. Place on greased paper and let stand until caramel firms up, about 30 minutes. If caramel becomes too thick to coat apples, reheat over low heat to loosen.