Pommes au Sirop de Sucre
- 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.
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