Poached Apples

You can substitute pears for apples.  Halve, peel and core apples.  Place face down in a 10 –12” skillet.  Mix all other ingredients together and pour over the apples.  Bring just to a boil, reduce heat, cover, and simmer.  Check with a fork after 15 minutes to see if apples are tender.  If you cook too long you will end up with applesauce.  Remove apples and raisins and boil the remaining liquid to reduce and thicken.  Pour over the apples and cool.  Garnish with fresh lavender and other edible flowers such as borage, Johnny jump ups, and calendula petals.  Try it with ice cream, whipped cream or frozen yogurt.


  • 6 medium tart apples (Granny Smith or Winesap)
  • ¼ cup lemon juice
  • ½ cup honey
  • 1½ cups dry red wine
  • ¼ cup cassis (optional)
  • ½ tsp vanilla
  • 2 black peppercorns
  • ¼ tsp nutmeg
  • ¼ tsp cardamom
  • ½ tsp lavender
  • 1 cup raisins, golden or dark


  • Preparation Time: 15
  • Cooking Time: 15
  • Serves: 6
  • Difficulty Level: 2
  • Where To Cook: stove top
  • Source: Sara

Saras Superb Herbs Plants Associated with Poached Apples