Cider-Poached Apples with Candied Walnuts, Rum Cream, and Cider Syrup
Cider-Poached Apples with Candied Walnuts, Rum Cream, and Cider Syrup is a flavorful Continental Global Delicacies dish prepared with quality ingredients. Peel top third of each apple and rub peeled part with lemon half.
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Easy Prep ≤ 4 steps · Fast & beginner friendly
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Moderate 5–8 steps · Everyday home cooking
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Expert ≥ 9 steps · Multi-step advanced prep
Ingredients Required
Tap or click any ingredient to check off during cookingStep-by-Step Cooking Method
Follow numbered steps for authentic taste and perfectionPeel top third of each apple and rub peeled part with lemon half.
Put apples in a wide 5-quart heavy pot and add cider and brown sugar.
Bring to a boil, covered, over medium heat (this will take 25 to 30 minutes).
Remove from heat and cool apples in cider, covered, about 1 hour.
Preheat oven to 450°F with rack in lower third.
Stir together all ingredients with a pinch of salt, then spread on a small baking sheet into a 10-inch round.
Bake, rotating sheet halfway through, until golden, 5 to 6 minutes.
Transfer to a rack and loosen nuts, then cool (nuts will crisp as they cool).
Beat cream with sugar, rum, and vanilla using an electric mixer until it just holds soft peaks.
Drain apples, reserving poaching liquid for another use.
Put an apple on each plate and sprinkle with candied walnuts.
Dollop cream next to each apple and drizzle (bottled) boiled cider all over.
Chef's Secret Tips & Serving Pairings
- Serve hot and fresh as a wholesome vegetarian meal.
- Pairs excellently with steamed rice, flatbreads, or fresh salad garnish.