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Balsamic Glazed Poached Apples


Poached Apples

  • 6 small Fuji or Rome apples, washed and cored
  • 1 ½ cup cabernet sauvignon (or other dry red wine or a non-alcoholic red wine)
  • 3 cups apple cider
  • Pinch of ground nutmeg
  • 1/3 cup brown sugar


  • 3/4 cup reserved poaching liquid
  • 3 tablespoon Apple Balsamic Vinegar
  • 4 teaspoon maple syrup (optional)
  • 1/4 teaspoon cinnamon
  • 1 tablespoon butter
  • 1/4 cup chopped walnuts



For the Poached Apples:

  1. Cut off a thin layer from both the top and bottom of the cored apple to allow for better absorption of the liquid. Note: You may also peel the apples, as the skin does begin to peel off on its own anyway, but it is up to you regarding presentation style.
  2. In a medium stockpot over high heat, add the wine, apple cider, spices, and brown sugar. Stir until sugar is dissolved. Add the apples and bring to a boil. Reduce the heat, cover, and allow to simmer for roughly 15 minutes or until the apples are softened but not mushy.
  3. When ready, remove the apples from the poaching liquid. You may place each one in an individual serving dish or place all of them into a large serving bowl.

For the Glaze:

  1. Pour out the majority of the poaching liquid, reserving only ¾ cup in the stockpot.
  2. Add the vinegar, syrup (optional), and cinnamon while stirring over medium heat. Continue stirring until the liquid becomes syrup-like.
  3. Add the butter and stir until the glaze is smooth and glossy. Remove from heat and allow glaze to cool.

Assembly and Serving Suggestions

  1. To make this delicious dish easier to bite into, slice each apple into ½ to ¾ inch rings – or if you have no time, simply serve each one as is.
  2. Top each apple with a splash of the glaze, a sprinkle of toasted walnuts, and a dollop of non-fat plain or vanilla Greek yogurt if the occasion calls for it.

Serve warm. If you actually have leftovers, you can rest assured knowing this will remain safe and tasty for up to 4 days in the refrigerator.


Courtesy of:

Jessica Corwin, MPH, RDN

Nutrition Facts

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Amount Per Serving


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