Briefly simmered apple chunks exemplify the conversion of juicy, hard fruit into a delicious fresh dish. The technique used is poaching or simmering. Do this in the presence of a piece of cinnamon bark, vanilla bean and some sugar and voila!
Origin of simmered apple chunks
It is difficult to find the origin of this recipe, most likely it goes back a long time, to those countries that grew apples. The recipe also requires a little fresh lemon , cinnamon bark and vanilla bean. Use it as a compote and serve with or after the meal. Serve it with the meal when eating game meat or red cabbage.
- 2 lbs 14 oz (1.3 kg) apples
- 4 slices of lemon
- 3.5 oz (100 g) sugar
- 1 vanilla bean
- 2, 2 inch cinnamon sticks
- water, sufficient to provide a base that will not cook dry. Apples slices should not be covered.
Peel the apples, slice in quarts and remove the seeds and their immediate casing
Cut one vanilla pod open over the length with a sharp knife and scrape out the vanilla ‘caviar’
Place the apples with the water, the lemon slices, the sugar, the vanilla caviar and the remaining vanilla pod and the cinnamon in a pan and bring to the boil
Simmer for around 20 min until the apple chunks are soft, but not broken
Cool down and use as compote or for desert. Store in the refrigerator for maximum a week.
Food allergy & intolerance information: none