Someone recently asked “what’s your favorite dessert?” The answer was (inevitably) it depends. Are we talking blow the doors off occasion? Answer: Grand Marnier Soufflé. Are we talking for my birthday? Answer: this weird Cheeseburger Cake from our local grocery store that is the silliest cake for a day all about fun. Are we talking the dessert I want the most and find to be the most elegant way to end a meal shared with good company? Answer: poached apples, custard (or cream), and some sort of cookie.
This is that (styled for cookbook posterity) and will be in my upcoming cookbook Pulp: a practical guide to cooking with fruit
2 cups sweet apple cider
1/4 cup honey
1 cinnamon stick
2 whole star anise
6 black peppercorns
4 apples, peeled and cut into quarters with seeds removed
In a medium sauce pan, combine the cider, honey, cinnamon, star anise, and peppercorns
Bring to a simmer over medium heat
Slip the apples into the poaching liquid and cook until tender, but not collapsing, about 8 minutes
Remove from the heat and let the apples cool in the cooking liquid
To serve divvy the apples between serving dishes and add 1/4 cup of the cooking liquid and pour the heavy cream over the top
Serve with a sidecar of cookies of your choosing (I like something nutty or oaty)
I'm sorry I missed this until now. Usually a couple of tablespoons per dish
This sounds wonderful! I’ve just recently discovered you and your work. I bought GRIST and loved it so much I immediately bought RUFFAGE and pre-ordered PULP! Delighted to see you here on Substack.