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?
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.
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)
- Combine red wine, sugar, water, vanilla and cinnamon in a medium sized stockpot.
- Add the apples and simmer for 15 to 20 minutes. Remove pot from the heat.
- Cool the apples in poaching liquid until room temperature.
- When cool, set apples aside. Return the liquid to a boil and reduce until a syrup-like consistency is achieved.
- Place apples on a plate with syrup, and serve as is or with vanilla ice cream if desired. Enjoy!