Poached Apples with a Balsamic Walnut Glaze
Poached Apples with a Balsamic Walnut Glaze
Ingredients:
Poached Apples
- 2 Rome, Granny Smith or McIntosh Apples
- 1 1/2 C dry red wine if using Rome or McIntosh apples; if using Granny Smith use a semi-sweet wine
- 3 C apple cider (preferred) or apple juice
- Since of ground nutmeg
- 1/3 C brown sugar or honey
Glaze
- 3/4 C reserved poaching liquid
- 3 Tbsp The Olive Tap’s RED APPLE BALSAMIC VINEGAR or GRANNY SMITH BALSAMIC VINEGAR
- 2 Tbsp maple syrup (The Olive Tap carries Idle Hour Maple Syrups)
- 1/4 Tsp The Olive Tap’s Vietnamese Saigon Cinnamon
- 1 Tbsp unsalted butter
- 1/4 C chopped walnuts
Directions:
POACHED APPLES:
Peel and core the apples, being sure to remove any bruises or soft spots. Remove a small slice from the top and bottoms so they sit easily in the poaching liquid.
Put wine, cider, nutmeg and sugar in a 4 qt saucepan. Heat on high, stirring occasionally until the sugar is dissolved. Add the apples and continue cooking until the liquid starts to bubble. Cover and reduce the heat to medium low and simmer the apples for at least 20 minutes. The size of the apples will determine the actual cooking time. Check by piercing the apples with a fork. You want firm but soft texture. When the apples are done, remove from the pan using a slotted spoon and set them aside.
THE GLAZE:
Remove all but 3/4 cup of the poaching liquid. Add your Balsamic of choice (RED APPLE or GRANNY SMITH BALSAMIC VINEGAR), maple syrup, and the cinnamon. Heat on medium, stirring often until the liquid is reduced and syrupy. Add the butter and stir until the glaze is smooth and glossy.
ASSEMBLY & SERVING SUGGESTIONS
- While the glaze is cooling, slice the apples in to 1/2 of 3/4 inch rings. Serve by brushing the apple rings with the glaze then sprinkle the walnuts.
- Another serving suggestion is to slice the apples in half lengthwise and place one half in a dessert dish, core side up. Place a small scoop of Vanilla Ice Cream in the core then top with glaze then walnuts.
- Serve as a dessert.
- On the side or or over top of grilled pork chops, pork tenderloin or chicken.
- Chop and server over granola, in yogurt, or slice with a cheese plate.
Refrigerate up to 4 days.
