Poached Apples

 

Port Wine and Pastries:  Yes, my dear readers, I am currently away from my desk/computer, hiking around the steep hills of Lisbon and rural sections of the northern Minho region of pint-sized Portugal.  I can’t wait to get back and tell you all about the rich old-world culture of this unique little country oft forgotten by European travelers intent on getting to Italy and Spain.  In the meantime, enjoy this post for Citrus and Green Tea Poached Apples, and please have patience with my delay in responding to comments. 

Obrigada e adeus (thank you and farewell)!

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Green Tea and Citrus Poached Apples
Adaptation of a recipe clipped from Martha Stewart Living Magazine

4 bags of jasmine green tea
2 ½ c. boiling water
2/3 c. sugar
Juice of half a large pink grapefruit
½ t. finely grated grapefruit zest
2 firm sweet eating apples, such as Nittany or Honeycrisp

Place tea bags in boiling water and steep for 3-4 minutes.  Do not steep for any longer or the tea will turn bitter.  In a medium saucepan, combine tea with sugar and stir to dissolve.  Add the grapefruit juice and zest and simmer very gently for 2 minutes.

Peel, halve, core and cut the apples into ¼ inch thick slices.  Add immediately to the saucepan with the tea mixture to avoid apples turning brown.  Cook over low heat so that steam rises from the pot but it does not bubble.  When apples turn translucent and soft, about 10 minutes, remove with a slotted spoon and place in a serving bowl. 

Gently boil the liquid in the saucepan until it reduces by about half, 6-8 minutes.  Pour over apples and serve either warm or chilled.  Apples can be refrigerated in syrup for up to two days. 

(serves 3-4)

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