Poached Apples

Poached Apples


  • 8 organic apples, peeled, halved
  • 1 1/2 cups red wine
  • 3/4 cup raw sugar
  • 1 orange, zest and juice
  • 1 vanilla bean, split
  • 1 cinnamon stick
  • 2 star anise
  • 1 teaspoon cloves
  • 2 cups water
  • 1cm ginger (optional)


Step 1

Combine wine, sugar, orange juice, orange peel, cinnamon stick, star anise, cloves, ginger and 2 cups water in a large heavy saucepan over medium heat. Bring to a boil, stirring until sugar has dissolved.

Step 2

While heating add apples to the wine mixture; reduce the heat to low until soft, about 25 mins.Transfer the apples to a plate and set aside.

Step 3

Strain poaching liquid from the pan into a small saucepan, discarding solids in strainer. Set saucepan over medium-high heat and simmer, stirring occasionally, until poaching liquid becomes syrupy and is reduced to about 3/4 cup, this take about 15-20 minutes. The syrup will thicken as it cools.

Step 4

Pour over apples and serve with chant illy cream.

Did you know?

The more tart varieties of apples, those having a high or medium acidity level, with a firm texture are the best varieties for cooking and baking.