Poached Apple

As that famous ad line from Cadbury's goes 'Shubh Aarambh. Kuchh meetha ho jaaye', we start this blog with something sweet!

Almost all of us (except strict vegetarians) have a) cooked poached eggs b) eaten poached eggs or c) both a and b. Poaching eggs is fun. Eating poached eggs is even more fun. Why not extend poaching to fruits and get the goodness of fruit in some other flavor and in a more desert style for your palate!

Let's jump on to the actual recipe first and keep the 'gyaan' for later!

Take the peel off the apple using a peeler knife. A firm fruit always works well, first when you are peeling it and later when you are cooking.

You need to decide the liquid (fruit juice or wine or any other syrup) in which you are going to poach the apple. I used Cranberry juice. Now you need a utensil that is deep enough for the apple to be submerged completely when you fill the liquid in it so that poaching is even. If the fruit is floating on top, cover the vessel with a plate to force it down.

Keep the flame on 'simmer' and let the fruit cook for 15-20 minutes. However this duration is not fixed. Keep the fruit in till it becomes tender but not too squishy. To test it, try poking it with a knife. Knife should go in easily but the fruit should not feel mushy. We want the fruit to retain its shape when we put it on the plate. 

Once you think, it is tender enough take it out on the plate. You can serve it hot with ice cream or chill it and serve as a cold desert!

Now there are two important aspects of this dish: the fruit and the liquid. 

Any firm fruit like apple or pear would do well. You can also take stone fruits (fruits which have flesh inside skin) like peaches or pears or cherries for poaching. Just don't peel off their skin :) The noteworthy point is that the fruit should be firm enough to tolerate 15 minutes of submersion in hot liquid. If the fruit is not-so-firm it will get squishy very soon without absorbing any liquid.

Now about the liquid. Since the fruit stays in the simmering liquid, it absorbs the liquid's flavor and some of its color as well. Hence you would want to choose a liquid whose taste you think would not only enhance the fruit's flavor but also makes its appearance look appealing.  And that's why Cranberry juice with its strong flavor (vastly different from an apple) and its wine red color is my favorite liquid.

Some people when poaching fruits in wine also add spices or sugar. Each one to their taste. Afterall there are no limits on creativity. 

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