We automatically think of poached pears with cheese, but apples are a little more unusual and bring a whole new twist to a traditional combination. Keep the leftover poaching liquid for drizzling over desserts and ice cream.
1 Combine the red wine, water, Marsala, sugar, honey, lemon zest and juice and rosemary in a saucepan. Bring to the boil and simmer for 5 minutes.
2 Add the apples and poach for about 15 minutes, then allow to cool in the poaching liquid. Remove and slice the apples in half.
3 Bring the poaching liquid to a simmer and reduce until it's slightly more syrupy.
4 Place the salad leaves on a platter. Place the apples on the leaves and sprinkle with Gorgonzola and walnuts. Drizzle over a little of the syrupy poaching liquid.
Keeping it local: use local Cox’s Orange Pippin apples with English Stilton.
Eat Like An Italian
Catherine Fulvio of Ballyknocken House & Cookery School, has a new book available now 'Eat Like An Italian: Recipes for the Good Life', published by Gill & Macmillan at £19.99, which provides lots of information and tips on how to adapt to a more leisurely lifestyle and incorporate the Italian food rules.
Visit our apple recipe section for more delicious cooking ideas, including apple desserts and apple cakes