Mulled Wine-Poached Apples

Directions

1. Core apples from bottom, leaving stems intact if desired. In a Dutch oven, bring wine and Mulling Spices to a boil. Reduce heat; carefully add apples. Cover and simmer for 15-20 minutes or just until apples are tender, turning once.
2. With a slotted spoon, remove apples to a large bowl. Strain using a fine mesh strainer to remove spices; return wine to pan. Bring wine to a boil; cook, uncovered, until liquid is reduced to about 1/2 cup. Cool. Pour over apples; cover and refrigerate for at least 1 hour before serving.