Poached Apples with Ginger and Anise

I normally associate poaching and ginger with pears but thought I would give this apple variation a try.

The recipe called for dessert apples. I used Pink Lady which wasn’t the best choice: they retained their sweet and tart flavour but were overdone in 15 minutes (should have checked sooner). I didn’t have stem ginger so used fresh.

Between the ginger and the star anise, the mixture smelled a little medicinal while it cooked but none of that transferred to the final flavour; the apples were delicious served warm for dessert and the syrup sweet and spicy “ I can only imagine how much better it would have been with a different apple and stem ginger.