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Cider-Poached Apples

September 27, 2013
by Shannon Hepburn

Cider-poached apples are just the thing when you don’t have time to make a full-on pie. They cook up quickly and fragrantly and may be enjoyed numerous ways.  Spoon on some yogurt, sprinkle with walnuts or granola and call it breakfast.  Serve with a scoop of ice cream and drizzle with the apple cider syrup and you have dessert. Serve alongside roast pork or chicken or even grilled sausages for an amazing side.  You may also add all sorts of fun things to the poaching liquid:  cloves, orange peel, lemon peel, a vanilla bean, star anise, grated nutmeg, cardamom, etc…



  • 3 cups apple cider
  • 1/3 cup brown sugar
  • 1 cinnamon stick
  • 6 cooking apples, peeled and cored from the bottom and rubbed with 1/2 lemon to keep from browning
  • 1/2 lemon

Combine cider, brown sugar and cinnamon stick in a large heavy saucepan over medium heat. Bring to a boil, stirring until sugar is dissolved. Add apples; reduce heat to low and simmer, occasionally rotating apples, until tender when pierced with a sharp knife, 25-30 minutes.  With a slotted spoon, gently remove apples to a plate and set aside.

Remove the cinnamon stick from the pot and turn up the heat to medium-high and simmer, stirring occasionally, until poaching liquid is syrupy.  This will take about 10-15 minutes, depending on heat and the size of your pan.  Serve apples drizzled with the cider syrup or try one of the ideas below.

serving suggestions