Cardamom and Cinnamon Poached Apples

Perhaps the most well-known dish to serve for Rosh Hashanah is apples and honey. The symbolic dipping of apple slices into honey translates into a sweet new year, and the tradition is hundreds of years old as it was mentioned in the writings of Rabbi Jacob ben Asher, who codified it into Jewish law in the 1300s.

While having apple slices and honey at your table is non-negotiable, serve these sweet poached apples alongside it to give people a warmer way to wish in the new year. The silan, cardamom, and pomegranate used in this recipe are all classic Israeli flavors that pair beautifully with sweet apples.

Ingredients

4 firm apples, peeled

¾ cup silan, or sugar

2 tbsp. cardamom pods or ground pomegranate

1½ tablespoons fresh lemon juice

3 slices of fresh ginger

1-2 cinnamon sticks

Pinch of salt

Directions

1. Gently crush cardamom with a rolling pin or the bottom of a skillet to slightly crack open pods without releasing seeds. Combine cardamom, sugar, lemon juice, cinnamon, and salt in a medium saucepan over medium heat, stirring until sugar dissolves. Bring to a simmer.

2. Add apples and add water if needed to completely submerge apples. Cover with lid slightly ajar and simmer, turning occasionally, until apples are tender but not mushy, about 30 minutes.

3. Using a slotted spoon, transfer apples to a plate. Increase heat and boil poaching liquid until reduced to 1 cup, 10–15 minutes. Let syrup stand at room temperature. Rewarm syrup before serving, then pour over the apples.