I know that pears are usually the preferred poaching fruit, but have you ever poached an apple? I’ve said it many times before, apples are my favourite fruit to cook with. Its versatility is endless and apples love all flavours.
I poached a few apples in chardonnay with star anise, cinnamon and orange peel. It was delicious! The chardonnay’s bold, buttery character paired beautifully with the tartness of the apples and the spices simply facilitated the marriage of flavours.
Poached fruit can be served with ice cream, whipped cream, sour cream or yoghurt. Using alcohol when poaching fruit is not essential, but does add tremendous flavour. Remember, the alcohol evaporates and only the base flavour remains. So by using Cointreau, you’ll be adding lovely citrus tones or hazelnut when using Frangelico.