APPLES IN CITRUS SYRUP – – medium tart, firm apples (such as Reine de Reinette or Cox Orange Pippin), vanilla sugar (500g), The zest from 1 lemon cut in thin strips ((½-inch;1.3cm) ), The zest from ½ orange cut in thin strips ((½-inch;1.3cm) ), 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.; – [/wpurp-searchable-recipe]


You might also enjoy

NUTMEG, France, gold, expensive, French cuisine
Nutmeg, More Precious Than Gold

In the 14th century, a pound of nutmeg was purportedly worth three sheep and a cow; in the 17th century, the little, fragrant nut was valued higher than gold.

Pin It on Pinterest

Share This