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
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.