Apple and Raspberries in a red wine sauce

Serves 4              

Preparation and cooking time: 25 minutes


4 medium eating apples, peeled, cored and cut into wedges
200g fresh or frozen raspberries
1 lemon (juice only)
30g butter
60g light brown sugar
1 orange
1 cinnamon stick
1 small glass of red wine (about 150ml)


  • Toss the apples in lemon juice in a bowl to stop them going brown
  • Melt the butter in a pan and add the sugar
  • Place the apple wedges in the pan and cook gently for a few minutes turning at least once
  • Break the cinnamon stick into 3-4 pieces.  Add this, a couple of strips of the orange rind, the juice from the orange and the red wine to the pan.  Simmer for 5-10 minutes.
  • Add the raspberries to the pan and continue to cook until all the fruit is tender.
  • Remove the cinnamon and orange peel and pour into individual dishes.  Serve with a dollop of low fat crème fraiche.   You could also top with granola or toasted almonds for a little crunch.

Per 100g

Low fat, medium saturates, medium sugar, low salt 

Per serving

Energy: 202Kcals/ 844 Kjoules   Fat: 6.4g   Saturates:  4g  Sugars: 30g   Salt: 0.3g