Poaching apple and pears in a hard cider perfumed with honey and coriander seeds creates an aromatic dessert that’s delicious warm or cold. A dollop of tangy, peppery crème fraîche is the perfect complement, but you can use Greek yogurt instead. Enjoy leftover poaching syrup in cocktails or drizzle over pancakes.
Special Diets:
Ingredients
Method
Bundle coriander seeds and cinnamon stick in a small piece of cheesecloth and tie with kitchen twine.
Combine hard cider, honey, zests and juices, spice bundle and vanilla in a large saucepan and bring to a boil over medium-high heat.
Immediately reduce heat to medium-low and simmer for 8 minutes to infuse flavors.
Carefully add apples or pears to the pan and return liquid to a gentle simmer. Cover and cook until fruit can be pierced easily with a knife, 15 to 20 minutes for apples and 10 to 12 minutes for pears. Check often to avoid overcooking.
Using a slotted spoon, transfer fruit to a bowl.
Strain liquid and return to the pan.
Increase heat and boil until liquid reaches a thick, honey-like consistency, about 25 minutes (you should have about 1 1/4 cups).
Pour syrup over fruit and set aside to cool slightly. Alternatively, store in an airtight container, refrigerate overnight and serve cold.
Meanwhile, in a small bowl, stir together crème fraîche and pepper and set aside (or refrigerate until needed).
Nutritional Info
Serving Size
Calories
260
Total Fat
Saturated Fat
Cholesterol
Sodium
Total Carbohydrate
Dietary Fiber
Total Sugars
Protein
Note: We've provided special diet and nutritional information for educational purposes. But remember - we're cooks, not doctors! You should follow the advice of your health-care provider. And since product formulations change, check product labels for the most recent ingredient information. See our Terms of Service.