Wine Poached Apple & Hazelnut Trifle
Spiced white wine poached apples make for the perfect twist on the classic trifle. Sponge cake layered with poached apples and fluffy hazelnut ricotta cream is a winner at the Xmas dinner table.
Ingredients
For the wine poached apples:
- 1 kg Jazz Apples eighths and cored
- 1 lemon - sliced
- 1 bottle Giesen Sauvignon Blanc white wine
- ¾ cup Chantal Organics golden sugar
- 2 star anise
- 2 sticks cinnamon
- 2 knobs of Anchor butter
- 1 trifle sponge store bought
For the hazelnut cream:
- 250 g Perfect Italiano ricotta cheese
- 1 cup Anchor cream
- 3 tbsp Airborne multi floral honey
- ½ tsp vanilla extract
- ½ cup Alison’s Pantry hazelnuts toasted and chopped
- Extra toasted hazelnuts to garnish
Instructions
- In a heavy bottomed pot, place apples, cinnamon sticks, star anise, sugar, honey and lemon. Pour wine and cover. Cook gently for 20-30 minutes until apples are soft. Strain the apples. Reserve the poaching liquid.
- Caramelise a few apple pieces for the topping - fry in a little butter and honey until golden and caramelised. Set aside.
- In a large mixing bowl beat ricotta, cream, honey and vanilla with an electric mixer until thick. Stir in ½ the hazelnuts. Cover and chill until ready to assemble trifle.
- In a trifle bowl, or individual glasses, line a single layer of sponge, drizzle with poaching liquid. Then add a single layer of poached apples. Spoon over hazelnut cream. Repeat to your desired layers.
- Decorate with the caramelised apples and some extra toasted hazelnuts, cinnamon sticks and star anise.
- Refrigerate until serving.
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