This poached raspberry apple combines tender fruit with a raspberry syrup and vegan white chocolate sauce. It’s a warm dessert suited to winter meals or casual dinners.
Ingredients
For the poached apples
- 2 apples large, peeled
- 250 g frozen raspberries refreshed in boiling water
- 200 ml water
- 25 g coconut sugar or soft brown sugar
- ½ tsp vanilla extract optional
For the white chocolate sauce
- 100 g vegan white chocolate ideally not baking chips
- 50 ml vegan double cream oat-based or plant double, warmed. E.g. Oatly Whippable Cream
Instructions
Make the raspberry poaching liquor
- Add the raspberries, water and sugar to a saucepan.
- Blend until smooth, then place over a medium heat and bring to a gentle boil.
Poach the apples
- Carefully add the peeled apples to the raspberry liquor.
- Reduce the heat to a steady simmer and cook for 10–12 minutes, turning the apples occasionally, until tender all the way through when pierced with a knife.
- Remove the apples from the pan and set aside, keeping the liquor warm.
Prepare the white chocolate sauce
- Break the vegan white chocolate into a heatproof bowl.
- Melt gently in the microwave in 20-second bursts, stirring between each, until smooth.
- Warm the vegan cream in a small pan or microwave (hot but not boiling).
- Slowly stir the warm cream into the melted chocolate until glossy and smooth.
Assemble
- Spoon a little white chocolate sauce onto each plate.
- Place a poached apple on top and drizzle with some of the raspberry liquor.
- Serve warm.