I just got back from a wonderful trip to New England. How luxurious to sneak a few fall days in with beautiful leaves, lattes and gingerbread pancakes. I even got lucky enough to spend a few
days with my lovely grandfather who took me apple picking. The trees were full of red beauties—we
picked up Cortlands, Empires and Pinovas.
I made a similar dessert a few weeks ago for a party using
pears. I avoided using cinnamon,
instead opting for a combination of vanilla bean, fresh ginger, cardamom and
black peppercorns. Sherry is a
great wine to use for dessert.
This dessert is easy to make and keeps well in the fridge. The syrup cooks down to a rich caramel
that is beautiful warmed and drizzled over ice cream.
It’s still hot as heck here in Dallas, but I’m going to
pretend it is fall and make a simple fall dessert. Humor me, ok?
Sherry Poached Apples
4 large apples good for baking, peeled, cored and quartered
1 750ml bottle sherry
2 cups water
1 cup sugar
1 knob ginger, peeled and thinly sliced
1 tsp black peppercorns
½ vanilla bean, scraped
2 green cardamom pods
pinch salt
In stockpot, bring sherry, water, sugar, ginger,
peppercorns, vanilla bean scrapings and pod, cardamom and salt to boil over
high heat. Reduce heat to medium
low, add apples, cover and cook for 15 minutes or until apples are tender but
not mushy. Remove apples and set
aside to cool.
Bring heat back to medium high and cook liquid down until it
is a thick, dark syrup, about the consistency of maple syrup, will yield about ¾
of a cup. This will take about 20
minutes at least. Allow to cool
and strain. Serve with vanilla ice
cream. If you refrigerate, allow
to reheat in microwave on high for 1 minute.
