Image 0 - Merlot apples - The recipe
Image 1 - Merlot apples - The recipe
Image 2 - Merlot apples - The recipe
Image 3 - Merlot apples - The recipe
Image 4 - Merlot apples - The recipe

Merlot apples - The recipe


  • Prepare a low casserole with the Merlot, sugar and spices; 
  • Peel the apples and cut them in two, remove the core with the help of an apple corer and put them in the casserole with the wine; 
  • Bring the apples to the boil in the wine, reduce the temperature and poach the apples for as long as necessary; 
  • Once cooked, put them to cool in about half of the cooking liquid; 
  • Bring the rest of the cooking liquid to the boil and bind it with corn starch diluted in cold water, drain and leave to cool; 
  • Drain the apples, cut them fan-shaped, and before serving them, add a little bit of thickened cooking liquid to polish them. 


  • For small quantities use a casserole pan of the appropriate size; 
  • If, once cold, the cooking base should be too thick, dilute it with a little of the cooking liquid in which the apples were.


A typical traditional recipe from Ticino reworked by SSSAT (Swiss Italian Tourism and Hotel Management School of Bellinzona).