Pink and White Poached Apples

Pink and White Poached Apples

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Credit: Joshua Wickham, CEC, CEPC, WCC
Sizzle, Winter 2013


4 cups simple syrup
1 vanilla bean, split, seeds scraped
25 Red Hots candies
4 apples


1. Heat syrup; add split vanilla bean and scrapings. Simmer 10 minutes.

2. Divide syrup into two 2-cup portions. Pour into separate saucepans.

3. Add candies to one pot; simmer until dissolved.

4. Bring both pots of syrup to 180°F.

5. Parisian-scoop apples. Poach half in one pot, half in the other until tender.

Sizzle - Winter 2013 Issue


Dessert, Sizzle

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Association of Nutrition & Foodservice Professionals