Are you looking for something delicious to serve after Thanksgiving dinner? We have a suggestion for you! Try this pairing suggestion, courtesy of Chef Kevin of Quincy Cellars:
Seasonal Apple Crisp with Dried Cranberries
1 cup dried cranberries (available at specialty foods shops)
1 cinnamon stick
1 cup water
2/3 cup all-purpose flour
2/3 cup firmly-packed light brown sugar
1/4 teaspoon salt
3/4 stick (6 tablespoons) unsalted butter, cut into bits
9 McIntosh apples (about 3 pounds)
In a small saucepan simmer the cranberries, the cinnamon stick, and the water for 10 minutes. Drain the cranberries and remove the cinnamon stick. In a small bowl, blend the flour, the brown sugar, the salt, and the butter until the mixture resembles coarse meal and toss the mixture well. Peel, core, and slice the apples thin and in a buttered 9-inch by 13-inch glass dish, toss them with the cranberries. Sprinkle the brown sugar mixture over the fruit and bake the crisp in a preheated 400°F. oven for 25 minutes, or until the apples are tender and the topping is golden.
We suggest pairing this apple crisp with a glass of Sensory Winery’s Avarice. Avarice is a dry red wine blended from Corot Noir and Noiret grapes. The undertones of cherry and a smooth, silky finish pair perfectly with this delicious seasonal dessert.
Happy Thanksgiving from Sensory Winery & Art Gallery!