Yogi Tea Poached Apples
As summer begins to turn toward fall, fresh September apples meet the warming spices traditionally used in Yogi Tea. Cinnamon, cardamom, cloves, black pepper, and ginger create a fragrant poaching liquid that gently softens the apples and fills the kitchen with the scent of the coming season.
Serve the apples warm on their own or spoon them over oatmeal, yogurt, coconut yogurt, or rice pudding. They are also delicious chilled the next day.
Ingredients
4 firm apples
4 cups water
2 cinnamon sticks
8 green cardamom pods, lightly crushed
8 whole cloves
8 black peppercorns
10 to 12 thin slices of fresh ginger
⅓ cup raw cane sugar or maple syrup
Pinch of salt
Preparation
Place the water, cinnamon, cardamom, cloves, black peppercorns, and ginger in a medium saucepan.
Bring to a boil. Reduce the heat, cover, and simmer for 15 minutes to allow the spices to infuse the water.
While the spices simmer, core the apples and cut them into halves or thick slices. Leave the skins on so the apples retain their shape and color.
Add the sugar or maple syrup and a pinch of salt to the spiced liquid. Stir until dissolved.
Add the apples and return the liquid to a gentle simmer. Cover and cook for 10 to 15 minutes, turning the apples occasionally, until they are tender but still hold their shape. The cooking time will depend on the variety and thickness of the apples.
Remove the apples and place them in a serving bowl.
For a richer syrup, continue simmering the poaching liquid uncovered for 5 to 10 minutes. Strain it, then spoon the warm syrup over the apples.
Serve warm or chilled.