Cinnamon and Vanilla Poached Michigan Ambrosia Apples

Yields1 Serving
 3 Ambrosia Apples [cored and peeled]
 ½ cup Honey
  cup Sugar
 3 cups Water
 Zest + Juice of 1/2 Orange [skin removed in wide strips with a vegetable peeler]
 Zest + Juice of 1/2 Lemon [skin removed in wide strips with a vegetable peeler]
 1 tbsp Vanilla Extract
 1 Piece Thin Cinnamon Stick [about 1 1/2 inches long]
 2 Pieces Star Anise [optional]
1

Peel and core your Ambrosia apples and set aside.

2

Add honey, sugar, water, orange and lemon zest and juice, cinnamon, vanilla, and star anise (if using) to a large saucepan on medium-high heat. After the mixture reaches the boiling point, simmer for 5 minutes.

3

Add apples to the saucepan, cover with a lid, and simmer for 10-15 minutes.

4

Transfer apples to a serving plate.

5

Turn up the heat and boil the syrup for 10 minutes. Then pour over the apples and let cool. Serve either warm or at room temperature.

Ingredients

 3 Ambrosia Apples [cored and peeled]
 ½ cup Honey
  cup Sugar
 3 cups Water
 Zest + Juice of 1/2 Orange [skin removed in wide strips with a vegetable peeler]
 Zest + Juice of 1/2 Lemon [skin removed in wide strips with a vegetable peeler]
 1 tbsp Vanilla Extract
 1 Piece Thin Cinnamon Stick [about 1 1/2 inches long]
 2 Pieces Star Anise [optional]

Directions

1

Peel and core your Ambrosia apples and set aside.

2

Add honey, sugar, water, orange and lemon zest and juice, cinnamon, vanilla, and star anise (if using) to a large saucepan on medium-high heat. After the mixture reaches the boiling point, simmer for 5 minutes.

3

Add apples to the saucepan, cover with a lid, and simmer for 10-15 minutes.

4

Transfer apples to a serving plate.

5

Turn up the heat and boil the syrup for 10 minutes. Then pour over the apples and let cool. Serve either warm or at room temperature.

Cinnamon and Vanilla Poached Michigan Ambrosia Apples
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