For the cranberry compote

Method
Prepare cranberry compote by combining cranberries, orange juice, port, orange zest, sugar and ginger in a sauce pan, Bring to a boil then reduce to a simmer. Cook over low heat for 25 minutes, stirring occasionally. Cranberries will begin to soften causing mixture to thicken. Check sweetness and consistency. Add sugar if necessary. Reserve.

Combine port wine, water, sugar, cinnamon and lemon zest in a deep sauce pan, bring to a smmer. Peel and core apples leaving a large opening at the top. Place apples in lemon water until ready to cook. When port mixture comes to a simmer add apples. Lower heat and cook for 15 - 20 minutes or until apples are tender. (Test by piercing apples with a toothpick) When apples are poached remove and drain well.

For presentation, place a gingerbread cookie in the center of serving plate and top with a poached apple. Spoon warm cranberry compote over the apple. Top with lightly sweetened whipped cream and chopped walnuts. Garnish with a dusting of powdered sugar and mint leaf.

Makes 4 servings

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