Cardamom and Cinnamon Poached Apples
This dessert is sweet enough to satisfy those with a sweet tooth, but not overly cloying. It shows off some of our absolute favorite Israeli ingredients - fresh fruit, silan, cardamom, pomegranate, and more. It happens to be very easy to prepare, and we’re sure you’ll be adding it to your regular dessert menu!
4 firm apples, peeled
¾ cup silan (date syrup - available in our Delicious Israel by Matana culinary kit!) , or sugar
2 tbsp. cardamom pods or ground pomegranate
1½ tablespoons fresh lemon juice
3 slices of fresh ginger
1-2 cinnamon sticks
Pinch of salt
Gently crush cardamom with a rolling pin or the bottom of a skillet to slightly crack open pods without releasing seeds. Combine cardamom, sugar, lemon juice, cinnamon, and salt in a medium saucepan over medium heat, stirring until sugar dissolves. Bring to a simmer.
Add apples and add water if needed to completely submerge apples. Cover with lid slightly ajar and simmer, turning occasionally, until apples are tender but not mushy, about 30 minutes.
Using a slotted spoon, transfer apples to a plate. Increase heat and boil poaching liquid until reduced to 1 cup, 10–15 minutes. Let syrup stand at room temperature. Rewarm syrup before serving, then pour over the apples.
Photo credit: Olive Magazine