Been Waiting

Poached Cinnamon Caramel Apples

Poached Apples

Poaching is nothing to new to me, at least not anymore.  Which is why when I first saw poaching as the theme for /52weeksofcooking I really wasn’t that worried.  Until I tried to figure out something to poach that: 1) was vegetarian and 2) I hadn’t poached before.  This eliminated a fair amount of things, so I started checking out my cook books to see if any of them could offer insight.  In doing so I found more than a few recipes for poached pears, which I’m not a fan of, but realized I could use that same concept on apples.  Unsure of how they would turn out I grabbed three varieties at the store: granny smith, honeycrisps, and pink ladies – figuring I would test them all and see what worked the best.

Been Waiting

Serves 2-4

Ingredients

2 Pink Lady Apples (or Granny Smith), cored and sliced

1 cup water

1/2 tsp vanilla extract

1 tbsp caramel syrup (I used torani)

1/4 cup brown sugar

1 cinnamon stick

Instructions

  1. Add all ingredients to a large pot and bring the liquid to a low simmer. Cook for 20 minutes, or until the flesh of the apple is soft.
  2. Remove the apples using a slotted spoon (or pasta scoop) and place over (or in) your desired meal.
  3. Serve and enjoy!
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In the end the pink ladies won for me – the skin stayed crisp while the flesh was moist and delicious.  Plus it still had the same tart/sweet contrast as the granny smiths, which become all soft.  The honeycrisps were just a disaster, falling apart in the pan and having to be skimmed out…which was a total pain. I served the pink ladies over oatmeal (pictured), while the granny smiths topped a mini-dutch baby.