Apple and Raspberries in a Red Wine Sauce

Ingredients

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 orange  

1 cinnamon stick 

1 small glass of red wine (about 150ml) 

 

Preparation time: 10 minutes
Cooking time: 15 minutes

Serves: 4

Nutrition: Per serving
Energy
221Kcals
Fat
6.4g
Saturates
4g
Sugars
29g
Salt
0.3g

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.   

Ingredients

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 orange  

1 cinnamon stick 

1 small glass of red wine (about 150ml) 

Method

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. 

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