Sticky apples

PHOTO: SIMON LAMBERT
PHOTO: SIMON LAMBERT

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.

 

 

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