Ingredients

• 1 1/2 cups fruity red wine (such as Syrah or Zinfandel)
• 3/4 cup sugar
• 1/3 cup fresh orange juice
• 2 3x1" strips orange peel (white pith trimmed)
• 1 3x1" strip of lemon peel (white pith trimmed)
• 1 cinnamon stick
• 1 whole star anise
• 4 medium Pink Lady, Golden Delicious, or Braeburn apples, peeled, cored
• 1 cup 2% Greek-style yogurt
• 1 1/2 tablespoons honey
• 1 vanilla bean, split lengthwise

Instructions

1. Combine wine, sugar, orange juice, orange peel, lemon peel, cinnamon stick, star anise, and 2 cups water in a large heavy saucepan over medium heat. Bring to a boil, stirring until sugar is dissolved. Add apples; reduce heat to low and simmer, occasionally rotating apples, until tender when pierced with a sharp knife, 25-30 minutes.
2. Using a slotted spoon, transfer apples to a plate and set aside. Strain poaching liquid in pan into a small saucepan, discarding solids in strainer. Set saucepan over medium-high heat and simmer, stirring occasionally, until poaching liquid is syrupy and reduced to about 3/4 cup, 10-15 minutes (syrup will thicken as it cools).
3. Combine yogurt and honey in a small bowl. Scrape in seeds from vanilla bean; whisk until the yogurt sauce is smooth and well blended.
4. Divide yogurt sauce among plates. Place warm apples on top. Drizzle syrup over.