Spice-Poached Apples or Pears

Cooked fruits and simmered compotes are among the simplest of French family sweets. While they’re usually served with little more than heavy cream, crème fraîche, or plain yogurt, they can also be paired with rice pudding or French toast, moistening the pudding or toast with the poaching syrup and then spooning over the fruit.

Ingredients

• ½ cup honey
• ⅓ cup sugar
• 3 cups water
• Zest and juice of 1/2 orange, zest removed with a vegetable peeler cut in wide strips
• Zest and juice of 1/2 lemon, zest removed with a vegetable peeler cut in wide strips
• 2 pieces star anise
• 1 piece thin cinnamon stick (about 1½ inches long)
• 1 piece vanilla bean (about 2 inches long), split, seeds removed with a paring knife, seeds and bean reserved and scraped
• 3 medium apples or pears, peeled, halved, and cored

• Nutritional Information

  • Nutritional analysis per serving (6 servings)

    182 calories; 0 grams fat; 0 grams saturated fat; 0 grams monounsaturated fat; 0 grams polyunsaturated fat; 47 grams carbohydrates; 2 grams dietary fiber; 43 grams sugars; 0 grams protein; 7 milligrams sodium

  Note: Nutrient information is not available for all ingredients. Amount is based on available data.
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6 servings

Preparation

1. Put all the ingredients except the fruit in a large saucepan, turn the heat to medium-high, and bring to a boil. As soon as the liquid boils, reduce the heat to medium-low and simmer the syrup for 5 minutes.
2. Carefully drop the apples or pears into the pan and bring the syrup back to a simmer. Cover the pan and cook until the fruit can be pierced easily with a thin knife, 10 to 15 minutes, depending on the fruit; check early and often. Using a slotted spoon, transfer the apples or pears to a bowl.
3. Turn up the heat and boil the syrup for another 10 minutes, at which point you’ll have about 1¼ cups. Pour the syrup over the fruit, cover, and let cool until slightly warm or at room temperature.

• For storing: You can make the fruit up to a day ahead. Pack the fruit and syrup into a covered container and refrigerate.

30 minutes