I don’t generally offer recipes using wine or alcohol, but I decided to give you this because it is sensational tasting. If any type of liquor is not to your liking, substitute cranberry juice, pomegranate or grape juice with a splash of lemon or lime juice.

My favorite vehicle for these poached apples is simply grilled pork chops and unpretentious, freshly cooked green beans. But if I were to enjoy these wineinfused apples as a dessert, the answer is yet another simple presentation….. ladled hot over real vanilla bean ice cream.

2 firm apples, such as Delicious, Cortland or Granny Smith

1 cup red wine *

2 tablespoons chopped, candied or crystallized ginger

1 tablespoon brown sugar

1/4 teaspoon nutmeg

Peel, core and cut apples in eight wedges each. Place apples in a large bowl, add remainder of ingredients and toss to combine well. Cover and refrigerate for one hour, stirring frequently. Transfer apple mixture to a large skillet over high heat. Once the wine is hot and starting to boil,reduce heat to low and let apples cook until they are crisp tender, about 8-10 minutes. Remove apples with a slotted spoon to enjoy over your protein or ice cream.

*Red Bordeaux, red Beaujolais or Pinot Noir are highly recommended for this recipe.

— Chef Jim Bailey is The Yankee Chef and an authority on New England food and its history. He is a respected food columnist from Maine and is marrie d with four children. You can email questions or comments to [email protected] and visit theyankeechef. blogspot.com.