I made that!

Caramel Poached Apples

Posted in All Sugar All The Time by brandi on January 14, 2010

Yep. I’m officially neglecting my blog.

But I’m gonna try harder! After spending a huge portion of my brain thinking up dessert fabulousness for Delancey, I’ve been neglecting ME. I just haven’t been cooking much, at least not much that inspires cataloguing and sharing with the people of the interweb. So today I decided to merge worlds. In Washington pear season is pretty much over now (is it this short in California?) and it’s apples as far as the eye can see. I’ve been seeking out a winner apple dessert for weeks and the results have been pretty lukewarm at best. I’ve been looking for something uncomplicated, a way to celebrate the apple without covering it up with other flavors. Today I got it: Caramel Poached Apples.

I started by heating up some locally made apple cider with cinnamon and star anise.

Meanwhile I started sugar boiling for a caramel.

When the sugar caramelized, I added the hot cider mixture. I let that steep with the spices for 20 minutes.

While the cider caramel was steeping, I prepared the apples for poaching. I peeled them and cored them from the bottom, leaving the top stem intact. This was a bit tricky, since I wasn’t using gigantic apples. I ended up digging out its innards with a 1/4 teaspoon.

I placed the apples in the caramel, which I had thinned with more cider, some white wine and lemon juice and flavored with a vanilla bean and a bit more sugar. I poached the apples until they were fork tender, flipping them halfway since I didn’t make enough poaching liquid to cover them (oops!).

But oh my, they were good. Since I’m not big on boozy desserts, I’ve never been huge fan of poached fruit. They always just taste so…soaked in alcohol. But this tasted like heavenly, caramelly goodness all the way through to the apple’s core, well if there was still a core. Now I just need to dream up something crunchy to pair with these little apple caramel bombs.

CARAMEL POACHED APPLES RECIPE (adapted from Sherry Yard):

3 cups sugar

1 cup water

1 1/2 cups apple cider

3/4 cup water

6 TBSP sugar

2 TBSP sliced peeled ginger

1 cinnamon stick

2 star anise

4 medium apples, peeled and cored

1 1/2 cup apple cider

1 1/2 cup white wine

1/4 cup sugar

3 TBSP lemon juice

1 vanilla bean, split and scraped

– Put 3 cups sugar and 1 cup water in large pot. Heat on low, stirring until the sugar is melted. Turn heat up to medium and let boil, undisturbed.

– Meanwhile put 1 1/2 cups apple cider, 3/4 cup water, sugar, ginger, cinnamon stick, star anise in a small pot and bring to boil. Set aside.

– Once the boiling sugar turns amber, slowly add in the hot cider mixture. Cover and let steep for 20 minutes. Strain out spices.

– Add the 1 1/2 cup apple cider, white wine, 1/4 cup sugar, lemon juice and vanilla bean to the caramel. Add the apples to the poaching liquid. Place a sheet of parchment on top and weigh down with a plate. Heat on medium low, bringing to just under a boil. Poach until fork tender.

– Remove apples from liquid and eat immediately, or place back in liquid once it has cooled (to keep the apples from overcooking).

– Goes great with whipped cream.

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6 Responses

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  1. linda said, on January 17, 2010 at 9:52 am

    hey brandi!
    this sounds great…i am a fan of sherry yard & have made her cornbread (which is delectable)…now this from you…thanks…
    what fabulousness are you creating for delancey?
    east coast based…i can only dream!
    🙂

    • brandi said, on January 18, 2010 at 5:47 pm

      The menu is small, so I only have 2 desserts on it right now: a whole honey roasted pear with a cardamom oat tuile and creme fraiche and this:
      Delancey, Ballard, Seattle (27)
      i’m having so much fun!

      • linda said, on January 19, 2010 at 1:53 am

        thanks for the budino pix…looks tantalizing!
        can’t wait for your next post…but…no pressure!
        have a great day!

  2. Char said, on January 18, 2010 at 4:48 am

    This sounded so delicious, and I had a surplus of apples, so perfect – and indeed it was – DEE-LICIOUS! Thank you! (in London UK)

  3. Jessie said, on January 18, 2010 at 5:32 pm

    I read the title and I almost thought it was the roasted pear dessert my husband had the other night at Delancy’s! (I have no idea why I thought that). But this looks amazing, too! My husband said the pear dessert was the best dessert he has ever had. Is there anyway you could write a post about how you make it? Living in Wisconsin, we are more than a hop skip and a jump away from Seattle and we’d love to have it again.

  4. Kate said, on January 19, 2010 at 6:49 am

    Yum! Don’t cinnamon/sugar roasted pecans sound lovely with this? That might give you the crunch you need… If I knew how to do it or had a recipe, I would gladly share. But this way you can take the credit and come up with it yourself! Your blog is lovely, thank you for posting these delicious items!


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