Poached Cinnamon Caramel 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.
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
- 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.
- Remove the apples using a slotted spoon (or pasta scoop) and place over (or in) your desired meal.
- Serve and enjoy!
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.