Poached Apples With Juniper Berries Spices Recipes

CINNAMON POACHED APPLES

Steps:

• In a large saucepan, bring the sugar, water and red-hots to a boil. Cook and stir until red-hots are dissolved, about 5 minutes. Reduce heat; carefully add apples. Cover and simmer for 15 minutes or just until apples are tender, turning once., With a slotted spoon, remove apples to a large bowl. Bring syrup to a boil; cook, uncovered, until reduced to about 1-1/2 cups. Cool. Pour syrup over apples; cover and refrigerate until serving.

POACHED APPLES WITH VANILLA CINNAMON SYRUP

Steps:

• In a roomy one gallon pot place peeled apples, vanilla, cinnamon and sugar. Cover with water then bring to a simmer over medium to low heat for twenty minutes. Once the apples are soft enough, pierce with a knife. Remove the apples with a slotted spoon to a holding plate. Reduce poaching liquid to a light syrup, then place the apples back in sauce pot and hold on warm until ready to serve.
• Use four small serving bowls with matching underliner plates then place one apple in the middle of each bowl. Pour warm syrup over each apple and then garnish cinnamon sticks and vanilla beans.

POACHED APPLES WITH JUNIPER BERRIES & SPICES

Steps:

• Poach apples: 1. Peel and core the apples and cut into quarters; set aside. 2. Combine wine, sugar,lemon juice, RawSpiceBar’s juniper berries and spices pouch, and 2 cups water in a large heavy saucepan over medium heat. Bring to a boil, stirring until sugar is dissolved. 3. Add apples; reduce heat to low and simmer, occasionally rotating apples, until tender when pierced with a sharp knife, 25–30 minutes. 4. Remove apples from pot, transfer to a plate and set aside. Reduce to a glaze: 1. Strain out the spices from the poaching liquid and discard. 2. Add the liquid back to the pot and bring to a slow simmer over medium-high heat, stirring occasionally, until poaching liquid reduces by roughly 3/4, about 15-25 minutes minutes (syrup will also thicken as it cools). Serve: Drizzle syrup over poached apples. Serve as is or with a side of yogurt, ice cream, gingersnaps or your favorite winter cake. Enjoy!

POACHED MCINTOSH APPLES WITH A TRIPLE BERRY MASCARPONE FILLING

Steps:

• Peel apples and core wide enough to make a bowl-like center. Poach in white wine until tender, approximately 6 to 8 minutes. In a separate bowl, add Mascarpone cheese, berries, and sugar. Mix well. Set aside and reserve. When apple is cooked tender, set aside in refrigerator until cool. When chilled, roll McIntosh apple in a mixture of cinnamon and sugar, forming a thin crust. Pour mascarpone into center of apple bowl. Cut wonton skins diagonally and lightly deep fry until golden brown. Assembly: Place McIntosh in center of chilled plate. Stand wanton crisp on top, garnish with fresh berries and powdered sugar.

SPICE-POACHED APPLES OR PEARS

Steps:

• Put all the ingredients except the fruit in a large saucepan, turn the heat to medium-high, and bring to a boil. As soon as the liquid boils, reduce the heat to medium-low and simmer the syrup for 5 minutes.
• Carefully drop the apples or pears into the pan and bring the syrup back to a simmer. Cover the pan and cook until the fruit can be pierced easily with a thin knife, 10 to 15 minutes, depending on the fruit; check early and often. Using a slotted spoon, transfer the apples or pears to a bowl.
• Turn up the heat and boil the syrup for another 10 minutes, at which point you'll have about 1¼ cups. Pour the syrup over the fruit, cover, and let cool until slightly warm or at room temperature.

SPICY POACHED APPLES

Steps:

• Mix the spices together.
• In a saucepan, combine the spices, apple cider and wine and bring to a boil. Simmer gently for 5 minutes. Add the apples, take the pan off the heat and set aside at room temperature for up to 2 hours before serving with the duck.

POACHED APPLES WITH VANILLA YOGURT

Steps:

• Combine wine, sugar, orange juice, orange peel, lemon peel, cinnamon stick, star anise, and 2 cups water in a large heavy saucepan over medium heat. Bring to a boil, stirring until sugar is dissolved. Add apples; reduce heat to low and simmer, occasionally rotating apples, until tender when pierced with a sharp knife, 25-30 minutes.
• Using a slotted spoon, transfer apples to a plate and set aside. Strain poaching liquid in pan into a small saucepan, discarding solids in strainer. Set saucepan over medium-high heat and simmer, stirring occasionally, until poaching liquid is syrupy and reduced to about 3/4 cup, 10-15 minutes (syrup will thicken as it cools).
• Combine yogurt and honey in a small bowl. Scrape in seeds from vanilla bean; whisk until the yogurt sauce is smooth and well blended.
• Divide yogurt sauce among plates. Place warm apples on top. Drizzle syrup over.

POACHED APPLES WITH JUNIPER BERRIES & SPICES

Steps:

• Peel and core the apples and cut into quarters; set aside.
• Combine wine, sugar,lemon juice, RawSpiceBar's juniper berries and spices pouch, and 2 cups water in a large heavy saucepan over medium heat. Bring to a boil, stirring until sugar is dissolved. 3. Add apples; reduce heat to low and simmer, occasionally rotating apples, until tender when pierced with a sharp knife, 25-30 minutes. 4. Remove apples from pot, transfer to a plate and set aside.
• Strain out the spices from the poaching liquid and discard.
• Add the liquid back to the pot and bring to a slow simmer over medium-high heat, stirring occasionally, until poaching liquid reduces by roughly 3/4, about 15-25 minutes minutes (syrup will also thicken as it cools).