Orange & Cinnamon Poached Apple With Fresh Raspberries

Steeped in gastronomic history, poached pears have graced dessert tables and restaurant menus since medieval times. The Chenot culinary team has reimagined this simple classic as a breakfast treat, using the apple as the star. Delicately poached in an orange and cinnamon syrup we put the humble apple centre stage, nestled on a swirl of sweet sauce and garnished with tart fresh raspberries.

Ingredients:

4 medium-sized Granny Smith apples

Syrup

• 2 ltrs cold water
• 50 g agave syrup
• 1 cinnamon stick
• 3 pieces star anise
• 1 orange
• 50 g fresh raspberries

Preparation:

• Wash and peel the apples, leaving the stalk intact
• Place in a bowl filled with cold water and fresh lemon juice
• To make the syrup, boil 2 litres cold water with the agave syrup, orange (cut in half), cinnamon stick and star anise
• Once boiled, leave to simmer and infuse for 10 minutes
• Add the apples to the warm syrup for 6 minutes
• When cooked, turn off the heat and leave to cool
• Serve the apple on top of the syrup and garnish with fresh raspberries, a fresh physalis (Cape gooseberry) and the cinnamon stick.