4 large apples, peeled and cut in 8
110 g. sugar soft blonde
2.5 tbsp butter (50 g.)
10 kumquat, washed and cut into 2 or 3 depending on the size
3 tbsp dried goji berries
250 ml red wine with body
½ tsp vanilla flavor
1 cinnamon stick
Vanilla ice cream or another of your choice (optional)
Prepare caramelized apples: In wide pan (fits apples in a single layer) rather deep (or similar pot) and moderate (high heat) pour the sugar and let it warm up for 2-3 minutes and start to caramelize, taking a nice deep color. Add the butter and stir well to fully integrate.
Add the apples in a single layer and turn with a spatula to get from the mixture to soften and caramelize without losing their shape (about 3 minutes). Lower to medium heat in the 2nd minute, if the candy is too dark. Withdraw and hold next.
Prepare the aromatic wine: in a skillet and medium heat add the wine and cook for 3-4 minutes. Add the kumquats, vanilla, cinnamon and goji berries. Boil for 1-1.5 minutes and add the mixture to apples, restoring it to fire (moderate to high). Stir well for 1-2 minutes until caramel dissolves in the wine. Remove and transfer the mixture to a bowl.
Leave for 3-4 hours so that the fruit marinate wine and flavors to tie together.
Serving: Heat over low heat, stirring gently so that all acquire the same temperature inside. Serve in warm bowls. The caramelized apples in wine fit nicely with ice cream (vanilla or caramel or cinnamon), which, however, attention will add the last minute.