I really hate to whinge on how cold it is in Sydney at the moment, as I know people from all over the globe read Belly Rumbles. Some of them face winters so cold they would consider our current weather as tee shirt weather. So my apologies to them, but, oh wow, this Sydney girl is finding it cold! The whirling winds and rain don’t help either.
When Winter sets in comfort foods are eagerly sought. Amongst other fantastic produce, winter means apples, such a wonderful versatile fruit. Can be used in savoury or sweet dishes. Hearty warming apple pies, tasty warm apple cakes or even the beloved apple crumble all scream winter warming desserts.
I love to cook up a big batch of poached apples. I did say apples are versatile, and I find poached apples extremely so. They can be whipped up on the weekend and then enjoyed during the week.
I like to use them in various ways but they usually end up in a breakfast of brunch dish. Served warm with yoghurt for breakfast or with custard for dessert. Used as an accompaniment with waffles, pancakes or even French toast. Sprinkle with a quick crumble and grill them. Even just warmed with a scoop of good quality vanilla ice cream, it really is endless what you can do with them.
Marsala Poached Apples
- 4 apples peeled, cored and quartered
- 125 ml (½ cup) Marsala
- 125 ml (½ cup) water
- 1 Tablespoon lemon juice
- 80 grams (? cup) caster sugar
- 1 vanilla bean
- 1 stick cinnamon
- In a medium saucepan place all ingredients except the apples. Over medium heat, stir until sugar has dissolved.
- Add apples and bring to a slow simmer. Simmer until apples are tender.
- Remove apples from liquid and eat immediately or store in fridge.
- Reserve the liquid to drizzle over the apples, it’s delicious.
Do tell dear Belly Rumble’s reader, how do you like your apples?