Recipe for poached apple
When experimenting with techniques at home in the kitchen, I also think it’s fun to try new things.
We love pear tart at home, but instead of buying the sugar-preserved pears, I feel that I have now perfected poaching pears myself.
This got me thinking if the same can be done with apples, and I can already reveal that the answer is “Yes, you can!”.
Equipment
- Cutting Board
- Chef'S Knife
- Potato Peeler
- Pot
Ingredients
- 4 pcs. Apples
- 1 pcs. Vanilla Pod
- 0.5 l Water
- 300 gram Sugar
Instructions
- First, remove the cores from the apples. It is important that the apples remain whole, so use a small sharp knife to first remove the blossom and then "work" your way into the apple to remove the core.
- Peel the apples.
- Split the vanilla pod and scrape out the seeds.
- Pour the water into a pot and bring it to a boil with the vanilla seeds and sugar.
- When the water is boiling, add the apples to the pot. If necessary, place a small side plate/saucer on top of the apples to keep them submerged. Cover the pot with a lid.
- Let the apples cook until tender - this takes about 5 minutes, but keep an eye on them.
- Remove the pot from the heat and let the apples sit in the liquid as it cools. This takes about 1 hour.
- Serve the poached apples, for example, with shortcrust crumble and a thick crème anglaise. You can also replace the crème anglaise with raw cream or vanilla ice cream - yum! Enjoy your meal.