Lemony-Poached Apples

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Cook time: 

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  • 3 Rome or other New England apples, cored
  • 1½ c apple juice
  • 1½ t grated lemon zest
  • ⅛ t ground ginger
  1. Remove peel around top third of each apple. In medium saucepan, combine remaining ingredients; bring to boil.
  2. Reduce heat and simmer, uncovered, for 5 minutes.
  3. Place apples in hot apple juice. Cover and simmer about 15 minutes, basting and rotating apples frequently. Apples should be tender but still hold their shape.
  4. Remove apples with slotted spoon; halve each apple and place in individual serving dishes.
  5. Strain juice and return it to pan. Boil until juice is reduced to 1 cup; serve warm over warm apples.

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