I've previously shared recipes for foods that are baked rather than fried. Today, I want to share an apple recipe that's poached rather than baked. If you made the No Bake Turkey Cookies I posted last year, this is a chance to use the rest of the cinnamon candies.
My mom never fixed baked apples. She always poached them on top of the stove in a sugar syrup made with red cinnamon candies and water.
Poaching is a cooking method where food is submerged -- either partially or completely -- in a liquid and simmered until done. Poached eggs are probably the best known poached food, but fish, chicken and fruit can also be poached.
There's two things to remember when you poach food. One, don't let the liquid boil. If you boil the liquid, you're boiling rather than poaching the food. Two, use the right size pan. The pan should be big enough to hold the food and liquid, but no bigger. If you use a pan that's too big, you'll need to add more liquid. Since the food absorbs the flavor of the liquid it's cooked in, adding more liquid dilutes the flavor.
When you cook with apples, use an all-purpose or cooking apple. They retain their shape and don't get mushy when cooked. Granny Smith, Rome, Empire, Golden Delicious and McIntosh are all good choices. I've recently discovered Honeycrisp, an all-purpose apple that is both sweet and tart, and used it the last time I fixed these apples. They were delicious poached!
My mom used a 9 ounce package of red cinnamon candies, but I only use about 1 1/4 to 1 1/2 cups. Put the candies and water in a saucepan and bring to a boil over medium-high heat. Once the candies are dissolved, turn the heat down to low and add the apples which have been sliced into eighths.