These poached apples in syrup with lemon are inspired by the Persian apple preserves.
The apples are poached in a syrup until tender, then the syrup is reduced to become sticky and luscious.
It is then poured over the apples which helps to preserve them.
They are fantastic served simply with yoghurt and pistachios or you can add them to adorn on a tart or cake.
Serves 5
Prep time 10 min
Cooking time 20 min
Skill easy
Ingredients
5 firm apples, peeled, cored and cut in half
1¼ cup sugar
2½ cups water
1 lemon, peel and juice
½ tsp rosewater
Method
Add the sugar, water, lemon peel and zest to a medium-size saucepan.
Bring to the boil and add half the apples, reduce the temperature to a moderate boil and cook the first batch of apples until tender.
Remove with a slotted spoon and place on to a deep dish.
Continue with the remaining apples and cook until tender.
Remove the apples as above and set aside.
Reduce the syrup until thick and glossy.
Pour over the apples.
The apples will soak up the syrup.
They will last for 5 days in the fridge.
