Poached apples are a great dessert. They don’t need much added to make them rich and filling. These are served on their own, without sauce, crust, or garnish. I eat them from a bowl with a spoon.
- 4 Granny Smith Apples
- 2 Tablespoons Cinnamon
- 1 Tablespoon Ginger
- 1 Pinch Salt
- Peel and core apples
- Place apples in a large pot, and fill the pot with enough water to just cover the apples (for extra flavor, you can also substitute 1 cup of cider or sweet red wine for some of the water).
- Add cinnamon, ginger, and salt to the water, and bring to a boil. There’s no need to stir in the spices, as the boiling water will mix them well.
- Cover pot and reduce the heat to a simmer.
- Simmer apples for 15-20 minutes until you can pierce them easily with a fork but they’re still firm, not mushy.
- Remove apples with a slotted spoon, and serve whole or cut into halves or quarters. They’re good cold, but they’re best served warm drizzled with a healthy caramel sauce made with coconut sugar.