Poached Apples with Custard Sauce
Apples are the typical fall fruit and are the stars of endless crisps, cobblers and pies. This poached apple offers a new twist on apple desserts. The contrast of creamy custard with the softened apple will be a welcomed surprise.
Makes
Serving size
Ingredients
4 medium (676 grams) golden delicious apples
2 cups white wine
¼ cup + 2 tablespoons sugar
1 strip (3 inches) lemon zest
½ cup milk, 2% fat
½ cup heavy cream
2 medium egg yolks
½ tablespoon rum
½ teaspoon vanilla extract
½ teaspoon ground cinnamon
Mint sprigs for garnish
Instructions
- Cut apples into quarters. Remove cores and stems.
- Heat the wine and ¼ cup sugar in a large saucepan over medium heat. Cook, stirring, until the sugar dissolves, about 5 minutes.
- Add the apples and lemon zest to the pot. Reduce heat to low.
- Cover the saucepan and cook until the apples are just tender when pierced, about 5 to 8 minutes. Transfer apples with a slotted spoon or sieve to a bowl.
- Boil the remaining liquid until it becomes thick and syrupy, about 5 to 8 minutes more.
- Spoon the syrup over the apples in the bowl and cool. Chill in the refrigerator.
- Combine milk and cream in a medium saucepan over medium heat, and heat until bubbles form around the edges. Remove from heat, cover and set aside.
- Whisk egg yolks with the remaining 2 tablespoons of sugar until well combined in a medium mixing bowl. Gradually whisk the hot milk into the egg yolks, stirring constantly.
- Transfer the mixture to the saucepan and cook over low heat.
- Stir the mixture until cream thickens and coats the back of a spoon, about 4 to 5 minutes. Be careful not to boil the custard.
- Strain the custard sauce into another medium bowl. Stir in rum, vanilla and cinnamon to taste.
- Cover and chill in the refrigerator for 2 hours before serving.
- Serve 4 apple quarters in a bowl with ¼ cup of custard for each portion. Serve warm or chilled.
Cooking Tip
This custard sauce can be made ahead of time and saved in the refrigerator up to 3 days in advance. To reheat, place in a metal bowl over a water bath or small saucepan with 1-inch of boiling water. Stir over low heat constantly to prevent lumps.
Recipe Contributed by FamilyCook Productions
Your support goes further with AKF
Your donation allows AKF to support people wherever they are in their fight against kidney disease – from prevention through transplant. For more than 50 years, we have fought on all fronts for millions of people impacted by kidney disease.
Donate today to support our work
