Curried Apples

These apple rings start with a three-hour soak in dry red wine, which tints them a deep blush and infuses the fruit with a tannic, fruity complexity. After draining, they’re broiled and glazed with a mixture of melted butter, brown sugar, and curry powder that bubbles into a caramelized, spiced crust in about 90 seconds under the flame.

The curry powder is used with a light hand. A quarter teaspoon is enough to add a warm, aromatic background note without turning this into a savory dish. It’s the kind of spice that makes people pause mid-bite and wonder what they’re tasting. The brown sugar and butter do the sweet, rich heavy lifting.

Broiling is fast and aggressive, so watch these closely. Three minutes on the first side cooks the wine-soaked apple rings through. Flipping, spooning on the glaze, and broiling for another 90 seconds caramelizes the sugar into a thin, bubbly shell.

Serve these alongside roasted pork, duck, or as a garnish for a cheese board.

Kitchen Tips

• Cut the apple rings a consistent ¼ inch thick for even cooking. Thinner slices will burn under the broiler before the glaze sets.
• Stir the soaking apples occasionally during the 3-hour wine bath so all rings absorb color evenly.
• Mix the butter, brown sugar, and curry while the first side broils so it’s ready to spoon on immediately after flipping.
• Serve right away. The glaze hardens as it cools and loses its sticky, bubbly texture.

Variations

• Use white wine instead of red for apple rings that stay lighter in color.
• Add a pinch of cinnamon to the glaze for a warmer, more traditional spice.
• Swap the curry powder for a pinch of cardamom for a more floral, less earthy warmth.