Poached Apples with Cinnamon

This recipe serves:  2 4 6 8

2/3 cup water
2/3 cup sugar
1 firm apple Granny Smith or other variety
1/2 cinnamon stick
1 whole clove
2 pinches freshly ground cinnamon
1. Place all the ingredients in a small saucepan. Cover the apple with a piece of parchment paper or weigh it down with a plate so that it stays immersed in the liquid.

2. Bring to a simmer over medium-low heat. Cook until the apple is tender when pierced with a knife, about 20 minutes. (Apples can be made ahead and stored in their syrup in the refrigerator for up to 1 week. The flavors will intensify.)

3. Remove the apple from the liquid and set aside. Continue to simmer the liquid for about 30 minutes, until it has a syrup-like consistency. Discard the cinnamon stick and cloves. Keep warm.

4. Cut the apple in half lengthwise. Remove the seeds and core with a melon baller or small spoon. Remove any additional core using a small paring knife.

5. Slice the apple halves lengthwise and arrange the slices on plates. Spoon the warm syrup on and around the apples.

6. Garnish with a pinch of ground cinnamon.

Serving Size: 1/2 apple with syrup

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