1 1/2 cups sugar
1 1/4 cups water
1 tablespoon fresh lemon juice
1 1/4 cups apple juice
1 cinnamon stick
1 tablespoon fresh ginger
, peeled, sliced 4 Black Jonathan or Granny Smith apples
, peeled and cored
Combine 1 cup sugar, 1/4 cup water and lemon juice in heavy two-quart
saucepan. Stir over medium-low heat until sugar dissolves. Brush down sides of pan with wet pastry brush. Increase heat; boil without stirring until syrup turns deep golden brown and candy thermometer registers 335 degrees F., occasionally brushing down sides of pan with wet pastry brush and swirling pan, about 10 minutes. Remove from heat and cool 5 minutes. Carefully add remaining 1/2 cup sugar, 1 cup water, apple juice, cinnamon and ginger (mixture will bubble vigorously). (Can be made 1 day ahead. Cover and
refrigerate.)
Bring poaching liquid to a boil. Add apples. Cover with foil. Simmer over
low 10 minutes.
VARIATIONS:
SUBSTITUTE IN PLACE OF Lemon Juice:
Orange juice and 1 piece of star anise
Grapefruit juice and 1/2 vanilla bean
Cranberry juice and 1 cinnamon stick
Serves 4