I didn’t have very high expectations for the fruit selection at the farmer’s market in Brooklyn. It was January after all and on top of that, New York was having one of it’s coldest winters on record. The selection was pretty much limited to apples and pears but the variety within each was what impressed me. There were plenty of samples at each of the booths and I indulged in tasting as many samples as I could. I tasted sweet, tart, fragrant, crispy, juicy and everything in between. There were also some apples that tasted a little like pear. I wanted to make something simple but fun with the apples so I opted for poaching them in white wine. I put 5 of those peary apples in my bag so that each diner would have their own poached apple for dessert.
I thought about buying ice cream to top the poached apples but after one taste of the organic, lemon flavored yogurt from one of the stands I was sold. So much better than ice cream if you can believe it. It was rich, creamy, lightly sweetened and had the fragrant aroma of lemon without being too tart. It would be a zesty light treat at the end of a hearty meal.
I did overcook these guys a little so they came out very soft with an almost a custard-like texture. I apologized to my dinner guests but they all raved about the apples saying they were delicious. If you follow the recipe below you will get the results I was shooting for but if you want to get the same results I did, pour a glass of wine and start a scintillating conversation with one of your guests while the apples poach and then lose track of time.
- 5 medium Pink Lady, Golden Delicious, or Braeburn apples, peeled, cored apples cut in half
- 1 1/2 cups white wine
- 3/4 cup of sugar
- 1/3 cup fresh orange juice
- 2 3×1′ strips orange peel
- Cinnamon stick
- Vanilla bean
- 1 pint of lemon flavored yogurt
- Combine wine, sugar, orange juice, orange peel, lemon peel, cinnamon stick, vanilla bean, and 2 cups water in a large heavy saucepan over medium heat. Bring to a boil, stirring until sugar is dissolved.
- Add apples; reduce heat to low and simmer, occasionally rotating apples, until tender when pierced with a sharp knife, 25–30 minutes.
- Using a slotted spoon, transfer apples to a plate and set aside.
- Strain poaching liquid in pan into a small saucepan, discarding solids in strainer. Set saucepan over medium-high heat and simmer, stirring occasionally, until poaching liquid is syrupy and reduced to about 3/4 cup, 10–15 minutes (syrup will thicken as it cools).
- Place apple half in a bowl and spoon syrup over apple. Spoon yogurt into core of apple and serve immediately.