These simple juice-poached cinnamon apples make the most of natural sweetness and make a lovely Autumnal dessert. Serve these warm with the creamy topping of your choice and don’t skip the maple pecans – they’re super easy and make for good snacking if you have some leftover.
2 sweet apples (I would use Honeycrisp or Pink Lady for this)
½ teaspoon ground cinnamon
235–350 ml/1– 1 ½ cups unfiltered apple juice
40 g/1⁄3 cup pecans, roughly chopped
1 teaspoon coconut oil
1 teaspoon maple syrup
vanilla ice cream, whipped cream or yogurt, to serve (optional)
Preheat the oven to 180°C (350°F) Gas 4.
Cut the apples in half widthways and scoop out the seeds in the centre with a spoon to create a little well.
Sprinkle the white apple flesh with cinnamon. In a small roasting pan with high sides (I use a 20 x 20-cm/8 x 8-inch one), place the apples face-down and pour in the apple juice, making sure that it covers the entire base of the roasting pan and comes a quarter to a third of the way up the apples. Bake in the preheated oven for 45–55 minutes until the apples are tender.
Meanwhile, toast the pecans in a dry frying pan/skillet over a medium-low heat for about 4–5 minutes, tossing a few times, until fragrant and beginning to turn golden.
Move the pecans to one side of the pan to clear a little space. Add the coconut oil and allow to melt. Add the maple syrup and stir into the oil using a rubber spatula (it should be bubbling a bit). Stir to combine and evenly coat the pecans. Remove from the heat and transfer the pecans onto a piece of baking parchment. Leave to cool and set fully before serving (I pop them in the fridge to speed the cooling time if the kitchen is warm).
Serve the poached apples topped with the pecans and ice cream (vegan ice cream is encouraged), whipped cream or yogurt.
This recipe is from The New Nourishing by Leah Vanderveldt.