Poached apples are great as a dessert or topping as well. Perfect as a topping for my tejberizs (Hungarian rice pudding) or torn pancake recipe I already posted here. If you keep it in a jar it can be saved for months, and when an unexpected visitor pops in you don’t have to feel awkward for not having anything to serve for them.
Alma Kompót (Hungarian Traditional Poached Apples
- 6 large apple, peeled and cored
- 2 cups sugar
- 2 cups water
- 1 tsp cinnamon
- 3-4 pieces cloves
1. In a large saucepan, bring the water to boil, add sugar, cinnamon and cloves. Stir until sugar dissolves perfectly, about 2-3 minutes.
2. Reduce heat and carefully add the apple slices. Cover with a lid and let it simmer for about 15 minutes or until apples become slightly tender but don’t over cook them. Stir it once or twice while cooking.
3. Once the apples are done, remove the pan form heat. Transfer the apples to a bowl and let them cool.
4. Serve it cooled or transfer it in jars and keep it in the fridge.
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Photo: Imola Toth