There are two things to love about today’s recipe.
First, there’s the aroma that will waft through the house, bringing smiles to faces young, old and in-between.
Second, the dish makes a tasty, satisfying dessert on a cold winter night.
Do you really need a third reason to head to the kitchen?
Pair this dish with a Late Harvest Sauvignon Blanc or French Sauternes for a hedonistic culinary experience. This recipe yields 4 servings.
POACHED APPLES WITH CINNAMON SYRUP
- 4 Granny Smith apples, peeled with the stem on
- 3 cups sugar
- 2 vanilla beans, split and scraped
- 4 cinnamon sticks
- 2 quarts water
- Juice of one lemon
- In a roomy 1-gallon pot, place peeled apples, vanilla, cinnamon and sugar.
- Cover with water, then bring to a simmer over medium to low heat for 20 minutes.
- Once the apples are soft enough, pierce with a knife. Remove the apples with a slotted spoon to a holding plate.
- Reduce poaching liquid to a light syrup, then place the apples back in sauce pot and hold on warm until ready to serve.
- In a small serving bowl, place one apple in the middle, and pour one-fourth of the warm syrup over it. Repeat the process for each of the remaining apples.
- Garnish with cinnamon sticks and vanilla beans.