Apples poached in cider
This is actually not as exotic as it sounds. Cider is mostly produced from fermented apple juice, so the flavours complement each other. If you like, half poach the apples in the syrup and keep in the fridge, in the syrup, for a day or overnight. This enhances the flavour. Finish off just before you wish to serve the dessert.
2 x 330ml bottles cider
100g castor sugar
2 cinnamon sticks
10 whole cloves
2 star anise
½t black peppercorns
6 firm, but ripe small apples, peeled
vanilla ice cream, to serve
crumbled biscuits of your choice, to serve
Simmer the cider, sugar, cinnamon, cloves, star anise and peppercorns for 10 minutes. Lower the apples into the syrup, making sure they are covered. Poach about 15 minutes until tender. Remove the apples, and boil the poaching liquid to reduce to a syrupy sauce. Serve with ice cream and topped with crumbled biscuits.