Poached Apples

Even after I made my apple cake, I still had a surplus of apples. Damn the flaming desire to perfect the apple pie, which eventually died out. As they say, I still got to  my cake and eat it too because I managed to make poached apples today.

But we’re not really hardcore apple lovers. Our “family” merienda (snack) is actually “sareala” – banana slices poached in coconut milk and muscovado sugar. Think guinataan/ginataan with only the bananas. Hello, Filipino friends, I know you understand me. Hello, readers all over the world, Wikipedia’s amazing isn’t it?
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Anyway, even if that’s the case, I can imagine poached apples blending in seamlessly at the family table after a heavy meal. The apples obviously have a natural sweetness, so even if it’s swimming in syrup, a little spoonful of heaven can be had without it.
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Like poached apples, let’s keep this simple and sweet: this is great stuff. I didn’t have vanilla ice cream but it’s alright. Maybe next time. No, definitely next time.
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Poached Apples (adapted from yummy.ph; serves 6 – 8 )

  • half of a vanilla bean or 1/2 teaspoon vanilla extract
  • 1 cup red wine
  • 1 cup white sugar
  • 6 cups water
  • 2 dashes of cinnamon
  • 4 medium-sized Fuji apples, peeled then sliced in half
  • a pint of vanilla ice cream (optional)
  1. Combine red wine, sugar, water, vanilla and cinnamon in a medium sized stockpot.
  2. Add the apples and simmer for 15 to 20 minutes. Remove pot from the heat.
  3. Cool the apples in poaching liquid until room temperature.
  4. When cool, set apples aside. Return the liquid to a boil and reduce until a syrup-like consistency is achieved.
  5. Place apples on a plate with syrup, and serve as is or with vanilla ice cream if desired. Enjoy!

11 thoughts on “Poached Apples

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