Poached Apples and Custard

Poached Apples and Custard Recipe

Preparation time: 10 minutes | Cooking time: 10 minutes | Servings: 2

Introduction

This recipe for Poached Apples and Custard is a delightful and elegant dessert that is perfect for any occasion. The combination of tender poached apples, creamy custard, and sweet toffee creates a delicious and satisfying treat that is sure to impress your guests.

History

Poached apples have been a popular dessert for centuries, with variations of the dish appearing in many different cultures around the world. The addition of custard and toffee adds a modern twist to this classic recipe, creating a unique and flavorful dessert that is both comforting and indulgent.

Ingredients

2 Jonagold or golden delicious apples, peeled, cored, and halved
0.5 cup water
2 tbsp brandy (optional)
0.25 cup crushed butter toffee candy
4 sprigs fresh mint
0.25 cup sugar
2 tsp cornstarch
1 cup half-and-half
1 beaten egg white
0.5 tsp vanilla extract
0.25 tsp salt
salad greens

How to prepare

Arrange apple halves in a 2 qt (1.89 liter) microwave-safe dish.
Combine water and brandy, then pour over the apples. Cover and microwave on high (100 percent) for 4 to 5 minutes, or until the apples are tender.
(If the microwave does not have a carousel, rotate the dish halfway after 2 minutes.)
In a microwave-safe glass measure, blend sugar and cornstarch. Stir in half-and-half.
Microwave on high (100 percent) for 2 to 3 minutes, or until the mixture boils.
Stir a small amount of the hot mixture into the egg white, then return it to the hot mixture.
Stir in vanilla extract and microwave on high (100 percent) for 1 minute.
Let it stand for 5 minutes before serving.
Prepare the quick custard sauce. To serve, spoon the custard into the bottom of a shallow serving dish.
Arrange the apple halves on the custard and sprinkle with crushed toffee.
Garnish with mint and serve.

Variations

Try using different types of apples, such as Granny Smith or Fuji, for a unique flavor profile.
Instead of toffee, you can sprinkle the apples with cinnamon sugar or chopped nuts for added texture and flavor.
For a dairy-free version, you can use coconut milk or almond milk in place of half-and-half.

Cooking Tips & Tricks

Be sure to use apples that are firm and slightly tart for the best results.

- If you don't have brandy on hand, you can substitute with apple juice or water.

- Make sure to stir the custard mixture well to prevent lumps from forming.

- For a richer custard, you can use heavy cream instead of half-and-half.

- Garnish with fresh mint for a pop of color and added freshness.

Serving Suggestions

Serve the Poached Apples and Custard with a side of salad greens for a refreshing contrast to the rich and creamy dessert.

Cooking Techniques

Poaching the apples in the microwave is a quick and easy way to cook them until tender.

- Making the custard in the microwave saves time and ensures a smooth and creamy texture.

Ingredient Substitutions

If you don't have half-and-half, you can use a combination of milk and heavy cream.

- Substitute the toffee candy with caramel sauce or chopped chocolate for a different twist.

Make Ahead Tips

You can prepare the custard and poached apples ahead of time and assemble them just before serving for a stress-free dessert option.

Presentation Ideas

Serve the Poached Apples and Custard in individual dessert bowls for an elegant presentation. - Garnish with a sprinkle of cinnamon or a drizzle of caramel sauce for a decorative touch.

Pairing Recommendations

Pair this dessert with a glass of sweet dessert wine or a cup of hot tea for a cozy and satisfying end to a meal.

Storage and Reheating Instructions

Store any leftover Poached Apples and Custard in an airtight container in the refrigerator for up to 2 days.

- To reheat, simply microwave the dessert for a few seconds until warmed through.

Nutrition Information

Calories per serving

230

Carbohydrates

- Total Carbohydrates: 32g

- Dietary Fiber: 2g

- Sugars: 25g

Fats

- Total Fat: 10g

- Saturated Fat: 6g

- Trans Fat: 0g

Proteins

- Protein: 2g

Vitamins and minerals

Vitamin A: 8%

- Vitamin C: 6%

- Calcium: 6%

- Iron: 2%

Alergens

Contains dairy (half-and-half, egg white)

- Contains nuts (butter toffee candy)

Summary

This dessert is a moderate source of carbohydrates and fats, with a small amount of protein. It also provides some vitamins and minerals, making it a well-rounded treat when enjoyed in moderation.

Summary

Poached Apples and Custard is a delicious and comforting dessert that is perfect for any occasion. With tender apples, creamy custard, and sweet toffee, this dish is sure to be a hit with your family and friends. Enjoy this elegant treat as a satisfying end to any meal.

How did I get this recipe?

I can't forget the first time I saw this recipe for Poached Apples and Custard. It was a crisp autumn day, the leaves were falling, and the air was filled with the smell of cinnamon and nutmeg. I was visiting my dear friend Margaret, an elderly woman who lived in a cozy cottage on the outskirts of town.

Margaret was known for her delicious apple desserts, and on that particular day, she was teaching me how to make her famous Poached Apples and Custard. As we stood in her warm kitchen, surrounded by the comforting scents of fall, she began to recount the story of how she learned the recipe.

"It all started many years ago," Margaret began, her eyes twinkling with nostalgia. "I was a young girl living in the countryside, and my mother used to make this dish for us every Sunday after church. It was a simple yet decadent dessert that never failed to bring warmth and joy to our home."

Margaret's mother had learned the recipe from an old French cookbook that had been passed down through the generations. The cookbook was filled with traditional recipes that celebrated the bounty of the earth, and the Poached Apples and Custard was one of their favorites.

As Margaret spoke, I could see the love and reverence she had for this recipe. It wasn't just a dish to her, it was a connection to her past, to her family, and to the traditions that had shaped her into the woman she was today.

After recounting the story, Margaret guided me through the steps of making Poached Apples and Custard. We started by peeling and coring fresh apples, then simmering them in a pot with sugar, cinnamon, and a splash of water. The apples softened and released their sweet aroma, filling the kitchen with a tantalizing scent.

While the apples simmered, Margaret showed me how to make the custard. She cracked eggs into a bowl, whisked in sugar and milk, and then poured the mixture into a saucepan. She stirred the custard constantly, watching as it thickened and began to coat the back of a spoon.

As the custard cooked, Margaret shared more memories of her childhood. She told me about the apple orchard behind their house, where they would pick fresh fruit every fall. She talked about the long walks they would take through the woods, gathering wild berries and mushrooms. And she spoke of the simple joy of sitting down to a meal with her family, sharing stories and laughter as they enjoyed their favorite dishes.

Finally, the custard was ready, thick and velvety and golden. Margaret poured it into a serving dish and arranged the poached apples on top, drizzling them with a sweet syrup made from the cooking liquid. The dish was a masterpiece, a perfect blend of flavors and textures that spoke to the heart of fall.

As we sat down to enjoy our dessert, Margaret raised her glass in a toast. "To family, to tradition, and to the simple pleasures of life," she said, her eyes filled with emotion.

I couldn't help but be moved by her words. In that moment, I understood the power of food to connect us to our past, to our loved ones, and to the joys of life. And as I took a bite of the Poached Apples and Custard, I knew that this recipe would hold a special place in my heart for years to come.