Description
Warm apple halves simmered in spiced cider absorb hints of cinnamon and vanilla, then are crowned with a velvety toffee drizzle and crunchy candied hazelnuts for a harmonious blend of sweet, tart, and nutty textures.
Ingredients
- 6 medium apples
- 4 cups apple cider
- 1/2 cup granulated sugar
- 1 cinnamon stick
- 1 tsp vanilla extract
- 1 tbsp lemon juice
- 4 tbsp unsalted butter
- 1 cup brown sugar
- 1/2 cup heavy cream
- 1/4 tsp salt
- 1 cup hazelnuts
- 1/2 cup granulated sugar
- 1/4 cup water
Instructions
- Peel, core, and halve the apples and set them aside.
- In a medium saucepan combine apple cider, granulated sugar, cinnamon stick, vanilla extract, and lemon juice, then bring to a gentle simmer.
- Add the apples to the poaching liquid, cover, and cook until tender, about 15 to 20 minutes, then transfer the apples to a warm plate.
- In another saucepan melt butter with brown sugar over medium heat, stirring until smooth and bubbly, then whisk in heavy cream and salt and simmer until thickened, about 3 to 5 minutes.
- In a small pan combine granulated sugar and water, bring to a simmer, stir in hazelnuts, and cook until the sugar crystallizes and coats the nuts; spread them on parchment paper to cool.
- To serve, arrange the poached apples on plates, drizzle with toffee sauce, and sprinkle with candied hazelnuts.
Notes
- You can substitute pear cider or add a star anise to the poaching liquid for extra flavor.
- To remove hazelnut skins easily, toast then rub them in a clean kitchen towel before candying.
- Poached apples, sauce, and nuts can be made a day ahead and gently reheated before serving.
- For a salted twist, sprinkle a pinch of flaky sea salt over the toffee sauce just before serving.