Source: Barbara Vadnais
6apples (fresh, organic)
1cinnamon (one stick)
4ginger (fresh, sliced to size of a quarter)
2 quartsapple cider (fresh, organic, without preservatives if possible)
2 quartswater (filtered)
We've made this delicious recipe at some of our macrobiotic Suppers events.
- Peel and core 6 organic apples, and cut them into halves.
- In a shallow stainless steel pot, cover apples with half fresh apple cider and half filtered water.
- Add a stick of cinnamon and 4 quarter-sized slices of fresh ginger to the liquid.
- Bring the pot to a boil uncovered, and then simmer for 15 minutes with the lid on (for "poaching").
- Remove the apples to holding vessel to cool, leaving the juice in the pot or skillet.
- Remove the cinnamon and ginger from the juice.
- Reduce the juice to about half by boiling it vigorously with the lid off. This may require a half an hour or more--just watch it to prevent burning. Reduce until the liquid is syrupy enough that it coats the surface of a spoon.
- Garnish each apple with a spoonful of reduced juice before serving. Optionally, sprinkle a tad of powdered cinnamon on each apple before serving--just for looks.