Apples in spiced ginger syrup
Instructions:
- Tie the ginger, cinnamon sticks, cloves, and allspice into a square of cheesecloth or place in a tea ball. Place in a large saucepan and add the cider. Bring to a simmer and cook for 15 minutes. Add the apples, bring to a boil, reduce the heat, and simmer just until the apples are tender, 15 to 20 minutes.
- Set the apples aside to cool to room temperature in the liquid. Remove and discard the spice bag. The apples can be served now, but for best flavor cover and refrigerate in their liquid overnight. Strain the apples, saving the cooking liquid for another use. Serve the apples lightly chilled or gently reheated.
- Variation: you can use this recipe to poach fresh quinces. Because quinces are hard as rocks, increase the cooking time to 1 to 2 hours.