Recipe: Poached apples

This recipe for poached apples isn't intended as the kind normally seen served as a dessert, rather it's a nice way to quickly add some extra character to apples destined for a salad or appetizer.  It also conveniently gives enough of a cook to the surface of the apple so you don't need to worry about it browning on you.  I usually cook them very quickly so the apple retains a good crunch on the interior, but if you'd like them softer, just leave them in the cooking liquid a bit longer. 

You will need:

4                            granny smith apples

250ml / 1C            apple cider

250ml / 1C            water

125ml / 1/2C         white sugar

4 sprigs                 thyme

1 sprig                   rosemary

pinch                     salt

Method:

 - in a pot, combine the cider, water, sugar and salt and bring to a simmer

 - turn off the heat and drop in the herbs - let infuse for 15 minutes

 - peel and core the apples and cut into serving size wedges (or any other shape)

 - bring the poaching liquid back up to a simmer

 - drop in the apples

 - cook a couple minutes just until the outside surface starts to soften

 - strain the apples out and cool on a plate - save the liquid and cool it separately

 - once both the apples and liquid are cool again, you can return the apples to the liquid

 - store in the fridge until serving