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Pepper Poached Apple


  • 2 cups dry red wine
  • 1/2 cup sugar
  • 8 peppercorns, plus extra for serving
  • 1 cinnamon stick
  • 2 cloves
  • 2 Granny Smith apples
  • 1/2 cup loosely whipped cream, sweetened
  • 1 tablespoon brown sugar


  • In a medium saucepan combine wine, spices and sugar. Bring to a boil, stirring until sugar dissolves. Reduce heat and simmer 5 minutes. Peel apples, halve and core. Add apples to poaching liquid and simmer until fork tender. Remove them with a slotted spoon to 2 dessert bowls. Boil poaching liquid until reduced, syrupy and flavorful. In a small bowl mix whipped cream with a little freshly-ground pepper. Fill apples cavities with 2 tablespoons of cream each. Sprinkle with brown sugar and drizzle with poaching liquid.