APPLEJACK POACHED APPLES (for six)
6 Granny Smith apples (or other cooking apples)
2 cups water
½ cup Applejack
¼ cup sugar
1 small cinnamon stick
½ cup slivered almonds
whipped cream to accompany (optional)
1. Core the apples. Peel them if you prefer (those pictured above are not peeled).
2. Combine water, Applejack, sugar and cinnamon stick in a large saucepan and heat until sugar is dissolved.
3. Add apples and cook over low heat until apples are tender (about 25 minutes). Turn apples and spoon liquid over them occasionally. Carefully remove apples with a slotted spoon, allow excess liquid to drain and place on individual serving plates or on a serving platter and let cool about 15 minutes.
4. Continue cooking liquid until it is reduced by half and spoon it over the apples. Chop half of the slivered almonds coarsely and fill centers of the apples with them. Sprinkle remaining almonds over the apples, top with whipped cream if desired and serve immediately.
adapted from The Carnival Experience by Peter Leypold