Poached Apples

Poached apple in reduced juice

Source: Barbara Vadnais


apples (fresh, organic)
cinnamon (one stick)
ginger (fresh, sliced to size of a quarter)
2 quarts
apple cider (fresh, organic, without preservatives if possible)
2 quarts
water (filtered)

Additional Notes

We've made this delicious recipe at some of our macrobiotic Suppers events.


  1. Peel and core 6 organic apples, and cut them into halves.
  2. In a shallow stainless steel pot, cover apples with half fresh apple cider and half filtered water. 
  3. Add a stick of cinnamon and 4 quarter-sized slices of fresh ginger to the liquid.
  4. Bring the pot to a boil uncovered, and then simmer for 15 minutes with the lid on (for "poaching").
  5. Remove the apples to holding vessel to cool, leaving the juice in the pot or skillet.
  6. Remove the cinnamon and ginger from the juice.
  7. Reduce the juice to about half by boiling it vigorously with the lid off.  This may require a half an hour or more--just watch it to prevent burning.  Reduce until the liquid is syrupy enough that it coats the surface of a spoon.
  8. Garnish each apple with a spoonful of reduced juice before serving.  Optionally, sprinkle a tad of powdered cinnamon on each apple before serving--just for looks.  (Recipe #638)