Poached apples

Using the same principle that when you cook chicken it tastes great cooked in chicken stock, I try to poach fruit in their own juices when possible, as it really boosts the flavour. Poached fruit is great on muesli, in pancakes, or eat it for dessert with ice cream or custard.

INGREDIENTS

1kg granny smith apples

2 tablespoons brown sugar

375ml freshly juiced apple juice or good-quality apple juice

METHOD

Peel, core and cut each apple into 8 pieces.

Place all the ingredients in a medium saucepan over medium–low heat. Cover, bring to the boil and cook for 6–8 minutes, stirring occasionally. You want the apples to be soft but retain their shape.

Scoop the stewed apples and juice into a sterilised sealable jar ready to use any time.

BRENT’S TIP:

If you have a juicer, make the juice yourself. You can poach other fruits such as pears, rhubarb and plums. Cook them in their own juice if available, otherwise water will do.

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