Apples Poached in Red Currant Syrup
Last weekend our family went to a baptism for the youngest cousin in the family. Following the ceremony we were invited to lunch. Amongst many wonderful dishes served at the venue, were these lovely little apples. These delicate ruby gems, were not too sweet, and had a fantastic syrup, the perfect pairing to the pork loin. They were poached in red currant syrup, this syrup is very common here in Portugal. There are many brands, and they are used for all sorts of beverages, very similar to grenadine. I have never been drawn to fruit poached in wine, it just has never appealed to me, so these beauties inspired me to go home and give them a try. I must say.... mine could give the catering company a run for their money ! They were amazing.
4 medium apples ,Pink Lady, Golden Delicious, or Braeburn apples,(peeled, cored,cut in half)
500 ml water
200 ml red currant syrup ( xarope de groselha)
150 grams sugar
2-3 anise star
4-5 cloves
Combine water, red currant syrup, and sugar 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, 20-25 minutes.
Using a slotted spoon, transfer apples to a plate and set aside.
Next make a syrup with the poaching liquid. Set saucepan over medium-high heat and simmer, stirring occasionally, until poaching liquid is syrupy and reduced, it will start to thicken, 10–15 minutes (the syrup will thicken as it cools).
Place warm apples on a plate and drizzle syrup over them.
***you could leave the apples whole.
*** you could add cinnamon sticks, or even orange peel
***grenadine instead of the currant syrup, would work fine
4 medium apples ,Pink Lady, Golden Delicious, or Braeburn apples,(peeled, cored,cut in half)
500 ml water
200 ml red currant syrup ( xarope de groselha)
150 grams sugar
2-3 anise star
4-5 cloves
Combine water, red currant syrup, and sugar 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, 20-25 minutes.
Using a slotted spoon, transfer apples to a plate and set aside.
Next make a syrup with the poaching liquid. Set saucepan over medium-high heat and simmer, stirring occasionally, until poaching liquid is syrupy and reduced, it will start to thicken, 10–15 minutes (the syrup will thicken as it cools).
Place warm apples on a plate and drizzle syrup over them.
***you could leave the apples whole.
*** you could add cinnamon sticks, or even orange peel
***grenadine instead of the currant syrup, would work fine
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