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

Servings: 4


4 Apple

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


  1. 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.
  2. 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. 
  3. 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.
  4. Serve: Serve the cooled apples with the maple vanilla syrup, the salted toasted nuts and crispy apple peels on top.
poached apple served with nuts and seed in a bowl

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.