Episode 33 of Elevating the Everyday with Ross Sveback:
Ross welcomes a new special guest for this episode of Elevating the Everyday: Robert Sacheli. In this episode, Ross and Robert talk about Robert’s love of dance and how that brought him to participate in the Dance for Parkinson’s, the beginnings of Dandyism and being a dandy, as well as the recipe for Honey Saffron Poached Apples with Almond Cream.
Honey Saffron Poached Apples with Almond Cream
This recipe comes way of my friend and fellow Leo, Robert Sacheli. Making this dessert couldn’t be easier, the key is the right apple which I found to be the Honeycrisp. Surprisingly the Granny Smith did not hold up and fell apart which is interesting since that is the most coveted apple for baking pies. I have used Honeycrisp for years, partially because it was created in my home State of Minnesota but also because it is such a firm apple and hold up well when cooked with. Core the apples using a melon baller from the bottom so you can leave the top stem in tact followed by peeling the apple with care. I poached the apples in Astoria Moscato, which already has a golden hue – coupled with the saffron created a beautifully, colored dish. As always, I use Savannah Bee honey to sweeten this dish due to their honey truly being the best. I know Bob suggested this as a dessert, I can easily see having this for breakfast with a croissant. Lastly, this recipe can be multiplied since you are poaching them with the lid on.
4 Honeycrisp apples, cored & peeled (see note above)
1 bottle sweet white wine, I use Astoria Moscato
1/4 c. honey, I use Savannah Bee
1 pinch saffron threads
1 c. heavy whipping cream
1/4 c. powdered sugar
1/4 tsp. almond extract
1/4 tsp. vanilla bean paste
Place cored apples into a small pot that just accommodates them, pour wine, honey and saffron into pot. Turn heat on to medium and allow to come to boil, reduce heat to simmer, cover and cook for ten minutes. Remove from heat, uncover and take out apples carefully using a tong or spider. Allow apples to fully cool to room temperature, which will take roughly a half hour. You can finish the dish at this time or refrigerate them until you are ready – this will make the apples more firm.
Whip heavy cream until medium peaks form, add powdered sugar, almond extract and vanilla bean paste – whisking again to combine. Plate apples and serve with almond cream beside – enjoy!
Lavender presents this weekly podcast with Lifestyle Expert, Ross Sveback, called “Elevating the Everyday,” something Ross has been helping people do across the nation for years. Finding the imperfection charming, Ross takes the listeners through various talking points, food topics, and product discussions each week, rounding out each podcast with a Q&A session with questions submitted by listeners and followers over this website, Facebook, and Twitter. Some episodes might feature guests or include giveaways for fantastic new products–you just never know what might transpire every Wednesday on “Elevating the Everyday.”
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