Cider Poached Apples with Sautéed Mushroom Brittle

Cider poaching is a beloved French way to perfume firm apples until they yield without falling apart. Here the fruit meets a brittle of butter-sautéed cremini, sugar, and almonds, finished with rosemary and flaky salt.

Serves 4 · 20 min prep · 35 min cook

Estimate for one serving

• 310 cal
• 3g protein
• 62g carbs
• 8g fat
• 3g fiber

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Ingredients

• 4 firm apples
• 3 cups apple cider
• 1/4 cup honey
• 1 cinnamon stick
• 1 star anise
• 1 lemon zest strip
• 4 oz cremini mushrooms
• 1/2 cup granulated sugar
• 2 tbsp unsalted butter
• 1/3 cup chopped almonds
• 1/4 tsp flaky sea salt
• 1 small sprig fresh rosemary

Instructions

1. 1Peel the apples and core them from the bottom, keeping them whole and intact.
2. 2In a deep saucepan combine the apple cider, honey, cinnamon stick, star anise, and lemon zest.
3. 3Bring the poaching liquid to a bare simmer over medium heat.
4. 4Gently lower the apples into the liquid, cover partially, and poach until just tender when pierced but still holding shape, 15 to 20 minutes, turning once halfway.
5. 5While the apples poach, wipe and thinly slice the mushrooms.
6. 6Line a baking sheet with parchment paper.
7. 7In a clean skillet melt the butter over medium heat, add the sliced mushrooms, and sauté until deeply browned and crisp-edged, 6 to 8 minutes; transfer to a plate.
8. 8In the same skillet sprinkle the sugar evenly and cook without stirring until it melts into a deep amber caramel, watching closely, about 4 minutes.
9. 9Quickly stir the sautéed mushrooms, chopped almonds, rosemary leaves, and flaky salt into the caramel.
10. 10Immediately pour the mixture onto the parchment and spread thinly; let the brittle cool completely until hard, then break into shards.
11. 11Lift the poached apples from the liquid with a slotted spoon and place each in a shallow bowl.
12. 12Reduce the remaining poaching liquid over high heat until syrupy, about 5 minutes, then spoon a little over each apple.
13. 13Top every apple with shards of the mushroom brittle just before serving so it stays shatteringly crisp.