These poached apples make a wonderful herb-scented dessert, but they would also be a nice accompaniment to simple roast poultry or pork.
2 cups grape juice
1/3 cup seedless red raspberry jam
1 bay leaf
1/2 teaspoon rubbed sage
1/2 teaspoon salt
1/2 teaspoon pepper
1/4 teaspoon allspice
4 large Granny Smith or Empire apples, peeled and quartered
1 In a medium saucepan, stir together the grape juice, jam, bay leaf, sage, salt, pepper, and allspice. Bring to a boil over medium heat.
2 Add the apples and reduce to a simmer. Cook, stirring frequently, until the apples are tender, about 15 minutes. With a slotted spoon, transfer the apples to a medium serving bowl and set aside.
3 Increase the heat to high under the poaching liquid and cook until reduced to a light syrup, 7 to 10 minutes.
4 Strain the syrup, discarding the bay leaf and sage. Cool the syrup to room temperature, then pour over the apples. Refrigerate until chilled. Makes 4 servings
Rosemary & Orange-Scented Apples In step 1, omit the sage, bay leaf, and allspice, and use 1/2 teaspoon minced rosemary and 4 strips of orange zest instead. Increase the pepper to 3/4 teaspoon.
Not all apples are suitable for poaching. Some—McIntoshes for example—would simply fall apart and turn into applesauce instead of holding their shape. In addition to the apple types listed in the recipe, you could use Golden Delicious, Winesap, or Cortland apples.
From The Johns Hopkins Cookbook Library: Recipes for Weight Loss, edited by Lawrence J. Cheskin, M.D. and Lora Brown Wilder, Sc.D., M.S., R.D.