Gråsten-Æble Cider-poached Apples
From KierkegaardCook
Serving suggestions
Søren Kierkegaard is a 19th century Danish philosopher. We started the Kierkegaard Cookbook project as a way of celebrating Kierkegaard’s 200th birthday. We invite you to follow us on Pinterest and Twitter. We'll use this method for posting recipes and Kierkegaard quotes.
Kierkegaard Kogebogen. Søren Kierkegaard er en dansk filosof fra det 19. århundrede. Vi startede Kierkegaard Kogebog projektet, fordi det er vores måde at fejre Kierkegaards 200 års fødselsdag. Vi vil gerne invitere dig til at følge os på Pinterest og Twitter. Her poster vi opskrifter og Kierkegaard citater.
El libro de cocina de Kierkegaard. Søren Kierkegaard, filósofo danés del siglo 19. Empezamos el proyecto Cookbook Kierkegaard como forma de celebrar 200 aniversario del nacimiento de Kierkegaard. Te invitamos a seguirnos en Pinterest y Twitter. Vamos a utilizar este método para publicar recetas y citas Kierkegaard.
Tags
apples, cider, dessert
Gravenstein or Gråsten-Æble are an heirloom variety of apple native to Gråsten in South Jutland, Denmark. The Gravenstein apple was brought to North American in the 19th century.
*Mrs. Mangor is a famous cookbook author from Kierkegaard's time during the Danish Golden Age. Mrs. Mangor’s Apple Advice circa 1850:
"How to boil apples to porridge. Peel 3 big apples, cut 6-8 pieces, remove the cores and place upon the heat with 3 tablespoons of water; although this will depend on which kinds of apples you have; if they are juicy like, for example, Gravenstein, then use a little less water. It is best to boil the apples in a glazed pot or a small Jutland pot, not in an iron pot that makes the porridge look dark. Close with a lid that fits well and boil the apples on moderate heat without stirring until you can feel with a spoon that they are completely soft; then take the pot off the fire and stir firmly with sugar after taste. If the porridge is to be eaten as apple porridge, then it should be rubbed through a colander. This is not necessary if it should be used in cakes, if you have cut away the cores and let the apples boil for so long that the pieces can be stirred out well."
Gråsten-Æble Cider-poached Apples
6 Gravenstein apples
2 cups apple cider
1 Tablespoon lemon juice
2 Tablespoons brown sugar
1 teaspoon grated orange rind
Cut apples in halves lengthwise; remove cores. Combine cider, lemon juice, sugar, and orange rind in large frying pan. Simmer down for about 5 minutes. Stire until sugar is dissolved. Place apples halves, cut side down, in liquid; cover and cook for 15 to 20 minutes. Remove cover from pan, turn apples, and cook for 3 more minutes, until apples are tender. Baste with liquid. Remove apples and boil down liquid until it is thick, like a syrup (it will become candied if you boil it down too much). Then spoon the liquid over apples. Serve as you like, plain or with cream or ice cream.
Variation: Add old-fashioned flavor with a bag of orange spice tea: Heat the apple cider beforehand and steep a bag of orange spice tea in it.
;){kind=small}
