Poached Apples With Salted Toasted Nuts
This dessert is easy to make and can be prepped ahead. The apples are poached in a warm vanilla and maple syrup liquid, and served with apple peel crips and salted toasted nuts.
- No apples? Use pears instead.
- No maple syrup? Try with honey, golden brown sugar or agave syrup instead.
Prep time: 10 minutes
Cook time: 15 minutes
Total time: 25 minutes
For the syrup:
1 tsp Vanilla paste
60 g Maple syrup
400 g Water
For the topping:
4 tbsp seeds and nuts of your choice
½ tsp Olive oil
a pinch of Sea salt
a pinch of Ground cinnamon
a pinch of Ground ginger
- Poach the apples: Peel the apples - do not discard the peels. Place the apple in a saucepan, along with the water, maple syrup, and vanilla. Bring the liquid to the boil, then turn the heat down and simmer for 15 minutes, or until a sharp knife slips easily through the apple flesh. Take the pan off the heat and let the apples cool in the liquid.
- Make the crisp apple peels: Preheat the oven to 170 C/150 fan/3 gas mark. Add the apple peels in a baking dish, along with the cinnamon and ginger powder. Toss to coat and bake for 10 minutes, or until crisp.
- Make the salted toasted nuts: Add the olive oil, seeds and nuts to a frying pan, and toast over medium heat, stirring often, for 4-5 minutes, or until lightly golden. Stir in the sea salt and set aside.
- Serve: Serve the cooled apples with the maple vanilla syrup, the salted toasted nuts and crispy apple peels on top.
How to store
Store the apples in their syrup, in the fridge for up to 4 days. Store the toasted seeds, nuts and apple crisps in an airtight container, in a dry cool place.
Baked apple slices: Slice the poached apples in wedges, place in a baking dish and bake at 180 C/160 fan/4 gas mark, for 15 minutes. Serve with coconut, or vanilla ice cream, and if you have any left, some of the toasted nuts and apple crisps too.