Spice-Poached Apples or Pears
- Total Time
- 30 minutes
- Rating
- Comments
- Read comments
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Ingredients
- ½cup honey
- ⅓cup sugar
- 3cups water
- Zest and juice of ½ orange, zest removed with a vegetable peeler cut in wide strips
- Zest and juice of ½ lemon, zest removed with a vegetable peeler cut in wide strips
- 2pieces star anise
- 1piece thin cinnamon stick (about 1½ inches long)
- 1piece vanilla bean (about 2 inches long), split, seeds removed with a paring knife, seeds and bean reserved and scraped
- 3medium apples or pears, peeled, halved, and cored
Nutritional analysis per serving (6 servings)
193 calories; 0 grams fat; 0 grams saturated fat; 0 grams trans fat; 0 grams monounsaturated fat; 0 grams polyunsaturated fat; 51 grams carbohydrates; 4 grams dietary fiber; 45 grams sugars; 1 gram protein; 7 milligrams sodium
Note: The information shown is Edamam’s estimate based on available ingredients and preparation. It should not be considered a substitute for a professional nutritionist’s advice.
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Preparation
- Step 1
Put all the ingredients except the fruit in a large saucepan, turn the heat to medium-high, and bring to a boil. As soon as the liquid boils, reduce the heat to medium-low and simmer the syrup for 5 minutes.
- Step 2
Carefully drop the apples or pears into the pan and bring the syrup back to a simmer. Cover the pan and cook until the fruit can be pierced easily with a thin knife, 10 to 15 minutes, depending on the fruit; check early and often. Using a slotted spoon, transfer the apples or pears to a bowl.
- Step 3
Turn up the heat and boil the syrup for another 10 minutes, at which point you’ll have about 1¼ cups. Pour the syrup over the fruit, cover, and let cool until slightly warm or at room temperature.
- For storing: You can make the fruit up to a day ahead. Pack the fruit and syrup into a covered container and refrigerate.
Private Notes
Comments
Just made this with the last 2 of our own large heirloom apples from last fall--poached them in a cup of water with 1/3 cup sugar, a wisp of stick cinnamon, twist of lemon peel and a cardamom pod. Put it all in the pot together, simmered till apples softened, then took them out and cooked down the syrup. Exquisite partner for a 49 year old sauternes--life should be so good.
Poached Granny Smith apples and pears with this recipe as base for a fruit crumble. Delicious! Just a note if poaching a mixture of fruit keep a close eye on the process my pears were ready well ahead of the apples.
Poached Granny Smith apples and pears with this recipe as base for a fruit crumble. Delicious! Just a note if poaching a mixture of fruit keep a close eye on the process my pears were ready well ahead of the apples.
Just made this with the last 2 of our own large heirloom apples from last fall--poached them in a cup of water with 1/3 cup sugar, a wisp of stick cinnamon, twist of lemon peel and a cardamom pod. Put it all in the pot together, simmered till apples softened, then took them out and cooked down the syrup. Exquisite partner for a 49 year old sauternes--life should be so good.