Apple butter & ice wine tarts
Fragrant apple butter—applesauce for grown-ups—is made even more special with the addition of ice wine, Canada’s gift to the world of wine. It may seem indulgent, given how costly ice wine is, but not when you consider this recipe only calls for 1⁄2 cup (125 mL).
1 (255 g) box mini-tart shells (2 in./5 cm)
3 large cooking apples, peeled and cored
1⁄2 cup (125 mL) ice wine
1⁄8 tsp. (.5 mL) ground nutmeg
1⁄8 tsp. (.5 mL) ground cloves
1⁄8 tsp. (.5 mL) ground cinnamon
1⁄4 cup (60 mL) sugar
Slice the apples about 1⁄4 inch (6 mm) thick and place in a heavy saucepan along with ice wine. Cook over medium heat until apples begin to soften, about 15 minutes. Remove from heat and add spices and sugar. Stir well into apple mixture, return to heat and cook over medium heat, stirring mixture for 5 minutes or so, until it comes to a boil. Remove from heat and set aside to cool. Then transfer to a lidded container and keep refrigerated until ready to use. For best results, use within three days.
For tart shells, follow package directions. Remove from oven and let cool. Fill with 1 tbsp. (15 mL) of apple butter and, if you wish, top with 1 tsp. (5 mL) of unsweetened whipped cream.
Makes 16 miniature tarts
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