Try These Recipes Made with Chaddsford Winery Spiced Apple Wine

Apple season is upon us, and Chaddsford Winery’s Spiced Apple Wine is perfect for this time of year. The wine is made with a blend of sweet and tart apple cider from Ziegler’s in Biglersville, PA, pressed fresh the night before delivery to the winery.

Spiced Apple is tart and sweet with hints of spice—it tastes like apple pie in a glass! It’s delicious whether you drink it poured straight from the bottle or served warm with a fruit garnish or cinnamon stick.

We’ve shared recipes for pork stew and apple-onion soup made with Chaddsford Hard Cider and thought that Chaddsford’s Spiced Apple Wine would also incorporate well into recipes. The result: two desserts that highlight the flavors of the season. Check out our recipes for spiced apple pot de crème and spiced apple scones below:

Spiced Apple Pot de Crème

Serves 8

Ingredients

• 2 cups Chaddsford Spiced Apple Wine
• 2 tablespoons granulated sugar
• ¼ cup brown sugar
• ½ teaspoon salt
• 3 egg yolks
• 2 whole eggs
• 1 teaspoon vanilla extract
• ½ teaspoon ground cinnamon
• 1 cup milk
• 1½ cups heavy cream
• ½ cup pepitas
• ¼ cup oats
• 2 tablespoons flour
• 2 tablespoons butter, softened

Method

1. Preheat oven to 350 degrees.
2. Pour the wine into a medium sized pot and bring to a simmer. Reduce the wine by three quarters. Once reduced, remove a ½ cup of wine and cool. Add the 2 tablespoons of granulated sugar to the remaining wine, return the pot to the heat, and warm just until the sugar melts. Hold the wine syrup until ready to serve.
3. In a large bowl, whisk together the brown sugar, salt, egg yolks, whole eggs, vanilla and cinnamon. Once combined, whisk in the milk, cream and reduced wine.
4. Pour the custard into a pitcher, and carefully fill eight 4-ounce ramekins. Place the ramekins in a roasting pan and place in the oven. Once the pan is in the oven, pour hot water into the pan until it reaches halfway up the sides of the ramekins.
5. Bake for one hour, or until the center is set and does not jiggle. Cool for about an hour before serving.
6. To make the streusel, in a small bowl, mix together the pepitas, oats, flour and butter. Add one tablespoon of the wine syrup and stir to combine. Spread the streusel onto a baking sheet and toast for about 15 minutes, or until golden brown. Break the pieces up with your hands and reserve until serving.
7. Once ready to serve, pour a spoonful of the reserved wine syrup over the pots de crème and top with the pepita streusel.

Spiced Apple Scones

Serves 12

Ingredients

• 1 tablespoon butter
• 1 apple, chopped
• 2 cups Chaddsford Spiced Apple Wine
• ¼ cup granulated sugar
• 2 cups all-purpose flour
• ½ cup brown sugar
• 1 teaspoon baking powder
• ¼ teaspoon baking soda
• ½ teaspoon salt
• 1 stick butter, cold and diced
• ½ cup plain Greek yogurt
• 1 egg
• 2 tablespoons milk

Method

1. Preheat oven to 350 degrees Fahrenheit. Grease two baking sheets.
2. Heat a sauté pan on medium low heat. Add butter and melt. Add the apples to the pan and cook for about 5 minutes or until soft. Once cooked, allow to cool.
3. Pour the wine into a medium sized pot and bring to a simmer. Reduce the wine by half. Once reduced, remove a ½ cup of wine and cool. Add the ¼ cup of granulated sugar to the remaining wine, return the pot to the heat, and warm just until the sugar melts. Hold the wine syrup until ready to serve.
4. In a large bowl, mix together the flour, brown sugar, baking powder, baking soda and salt. Add the butter to the flour. Using your hands, press the butter into the flour, breaking it up as you go until the butter is the size of peas.
5. Make a well in the center of the butter and flour mixture. Add the yogurt, egg and the ½ cup of wine reserved earlier. Mix the wet ingredients into the dry ingredients until everything is just combined.
6. Turn the dough out onto a floured service and roll into a quarter inch thick square. Using a knife, cut the dough into three strips and then into about 12 triangles. Place the scones onto a baking sheet and brush the top with milk. Place the scones into the oven and bake for about 20 minutes or until lightly golden brown.
7. When ready to serve the scones, drizzle the top with the reserved wine syrup.

Culinary Content Created by Dish Works

Recipe by Ally Zeitz, Drexel Food Lab

• Photography: Alexandra Whitney Photography