Di’s Brown sugar poached apples with ginger & cinnamon
Make good use of those mismatched apples on your kitchen bench. This recipe is a different take on the old favourite, stewed apples. A warming winter dessert that is delicious and easy to prepare – and with the optional added alcohol, a little bit special.
- 2 cups water
- ½ cup brown sugar, packed firmly
- 1 x 2 cm piece fresh ginger
- 1 cinnamon stick
- 1 thick strip fresh lemon rind
- 6 small-medium apples unpeeled, cored, cut into wedges (choose whatever you have on hand – I used a combination of Golden Delicious, Royal Gala and Pink Lady)
- Optional: 20 mls Whiskey Liqueur, Cointreau or Grand Marnier
- Natural yoghurt (or thickened cream), to serve
- In a large saucepan combine water, sugar, ginger, cinnamon and lemon rind. Stir over low heat until the sugar dissolves. Add the apples and liqueur (if using) and stir to combine. Place a circle of baking paper over the mixture and cover with a tight fitting lid. Cook gently until the apples are tender (about 8-10 minutes) then transfer the apples to serving bowls using a slotted spoon. Discard cinnamon stick, ginger and lemon rind.
- Increase heat to high and boil the syrup, uncovered, for 5-10 minutes or until it has thickened a little.
- Pour the syrup over the apples. Serve immediately with yoghurt or thickened cream.