Poached apples with maple and cardamom syrup

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Make a bowl of maple and cardamom scented apples with fruit that is starting to go wrinkly. Leave it in the fridge to add to smoothies, serve over porridge or yogurt or eat on its own. A tremendous way to save apples from ending their life in the bin.

Serves 4


4 red-skinned apples
4 tablespoons caster sugar
600ml cold water
Juice of 2 lemons and 1 teaspoon lemon zest
5 tablespoons maple syrup
1 teaspoon vanilla extract


1. Cut each apple into 8 slices, discarding the stem, core and seeds. (If you are using older apples and the apple skin is very wrinkly, peel the apples first).

2. Place the caster sugar, cold water, lemon juice and lemon zest in a medium saucepan and bring to the boil. Add the apples. Turn the heat down to a gentle simmer and cook for 15-20 minutes or until the apples are soft but still holding their shape.

4. Place the cooked apple slices in a bowl, leaving the syrup in the saucepan. Add the maple syrup to the saucepan. Bring to the boil and cook for a few minutes or until it thickens. Remove from the heat and add the vanilla extract. Stir. Pour over the apples. Serve warm or chilled.



Photograph © foodpixies.com



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