- 4 medium tart, firm apples such as Reine de Reinette or Cox Orange Pippin
- 1 1/2 cups vanilla sugar 500g
- The zest from 1 lemon cut in thin strips (½-inch;1.3cm)
- in The zest from ½ orange cut in thin strips (½-inch;1.3cm)
- 2 cups filtered water 500ml
Bring a small pan of water to a boil over medium-high heat. Add the citrus zests, return to the boil and drain.
Make the syrup. Place the sugar and the water in a medium-sized, heavy-bottomed saucepan, whisk it together, add the blanched citrus zest and bring to a boil over medium-high heat. Reduce the heat so the liquid is simmering, partially cover and simmer until the sugar is completely dissolved. Remove from the heat.
Fill a large bowl with water. Peel and core the apples, then cut them into eighths, placing the apples in the water to prevent them from turning brown.
Return the citrus syrup to low heat and add as many pieces of apple as will fit without being crowded, to the pan. Bring to a simmer, increasing the heat if necessary, and poach the apples until they are tender through, 10 minutes. When they are cooked, transfer them carefully from the pan to a plate, and repeat with any remaining apples.
To serve the apples, arrange them on a plate and drizzle them with the citrus syrup.