Apple and Raspberries in a Red Wine Sauce
Preparation time: 10 minutes
Cooking time: 15 minutes
Nutrition: Per serving
Quick to prepare, serve with low fat ice cream, custard or crème fraiche. Try it with something crunchy on top such as a crumbled oat biscuit, a little granola, toasted flaked almonds.
4 medium eating apples, peeled, cored and cut into wedges
200g fresh or frozen raspberries
1 lemon (juice only)
30g lighter reduced fat butter
60g light brown sugar
1 cinnamon stick
1 small glass of red wine (about 150ml)
Toss the apples in lemon juice in a bowl to stop them going brown
Melt the butter in a pan and add the sugar
Place the apple wedges in the pan and cook gently for a few minutes turning at least once
Break the cinnamon stick into 3-4 pieces. Add this, a couple of strips of the orange rind, the juice from the orange and the red wine to the pan. Simmer for 5-10 minutes.
Add the raspberries to the pan and continue to cook until all the fruit is tender.
Remove the cinnamon and orange peel and pour into individual dishes. Serve with a dollop of low fat crème fraiche. You could also top with granola or toasted almonds for a little crunch.