Maple Poached Apple with Popcorn Granola and Vanilla Ice Cream
Now that the month of October is in full swing, the Canadian girl in me craves nothing more than crisp Autumn leaves, chunky cable knit sweaters, and food that celebrates the magic of a season that embodies color, continuity, and change. Although I might not have an apple orchard in my backyard – a pretty tall order when living in the desert – there’s no reason why I shouldn’t be baking with the humble fruit that’s become a poster child for comforting fall desserts.
This maple poached apple recipe with popcorn granola was given to me by chef Lukas at Lyvano a few months ago, and I can’t think of a better way indulge in the flavors of the season. If you want to forgo the wine in the recipe, feel free to substitute it with water or apple juice. You can use my recipe for Vanilla Ice Cream to top off the warm poached apple (trust me, it’s worth the extra effort), but a good quality store-bought ice cream will work just as well if you don’t have an ice-cream maker in your kitchen.
Maple Poached Apple with Popcorn Granola and Vanilla Ice Cream – Serves 4 to 5
For the Apples:
- 5 Courtland apples, peeled (or any other tart, firm apple such as McIntosh, Granny Smith, or Golden Delicious)
- 1 liter water
- 1/2 liter white wine
- 225 grams sugar
- 170 grams grams maple syrup
- juice and zest of a lemon
- 1 cinnamon stick
- 4 kaffir lime leaves
For the Granola:
- 250 grams oatmeal
- 1 cup slivered almonds
- 2 cups popocorn
- 80 grams maple syrup
- 60 grams coconut oil
- pinch of salt
- 1 tsp ground cinnamon
In a large pot, combine the water, wine, sugar, maple syrup, zest and lemon juice, cinnamon stick and lime leaves. Submerge the apples in the liquid. Bring to a gentle boil over medium heat. Let the apples simmer for thirty for forty-five minutes in the poaching liquid until soft.
Meanwhile, make the granola. Preheat oven to 160 degrees celcius (325 F). mix together all the ingredients for the granola and spread on a baking sheet. Bake, stirring occasionally, for 30 to 40 minutes or until the granola is golden brown.
Sprinkle some granola on the bottom of a bowl. Top with the a poached apple, spoon on a scoop of ice cream. Garnish with a few drops of maple syrup if desired.
Special thanks to Restaurant Lyvano
Photos by Valeria Bismar