Coffee Roasted Fruit with Cinnamon Twists
Submitted by vegedobe
Apples and bananas poached in spiced coffee syrup with brown sugar, fresh ginger, cinnamon stick, and orange. A grown-up fruit dessert with cinnamon pastry twists on the side.
YIELD
1 recipePREP
20 minCOOK
20 minREADY
40 minCoffee as a poaching liquid is the kind of move that sounds odd until you taste it. Strong brewed coffee cooked down with brown sugar, fresh ginger, orange zest, and a cinnamon stick turns into a dark, glossy syrup with bittersweet depth, the kind of grown-up sweetness that pairs beautifully with vanilla ice cream or thick cream.
Whole peeled apples go in first and gently poach until a toothpick slides in without resistance. Bananas join right at the end for just a minute, long enough to warm through without turning to mush. A quick cornstarch slurry made with orange juice tightens a cup of the poaching liquid into a pourable sauce that clings to each slice without going gluey.
Pro Tips
- Use a wide saucepan so the apples can sit in a single layer and cook evenly.
- Test apples with a toothpick rather than a knife. The slimmer probe doesn’t tear the flesh as you check.
- Add bananas only at the very end. They go from heated through to mushy in under two minutes.
- Strain the cup of poaching liquid before thickening so the cornstarch sauce stays smooth and glossy.
- Make the cinnamon twists from store-bought puff pastry: brush with butter, dust heavily with cinnamon sugar, twist into spirals, and bake at 400°F (200°C) until golden, about 12 minutes.
Variations
- Swap apples for firm pears or peeled quince for a different fall-spice profile.
- Add a splash of dark rum or bourbon to the poaching liquid for extra warmth.
- Serve over plain Greek yogurt with the warm coffee syrup poured on top for a less indulgent take.
Ingredients
Directions
In a large, wide nonreactive saucepan, combine the coffee, brown sugar, zest and juice of the oranges, ginger, and cinnamon stick and bring to a boil.
Lower the heat and simmer for 4 minutes.
Add the apples and return to the simmer.
Gently simmer until the apples is cooked through and tender, testing the fruit with a toothpick.
Add the bananas for a minute or so jut to heat through.
The cooking time will vary greatly depending on the type and size of fruit used.
When tender, remove from the heat.
Scoop 1 cup of the poaching liquid into a small saucepan.
Leave the fruit in their liquid while making the sauce.
Dissolve the cornstarch in the orange juice and add to the small saucepan containing the cup of poaching liquid.
Bring to a simmer and cook for 3 minutes until lightly thickened.
Remove from the heat and set aside to cool.
Serve the fruit sliced in shallow bowls or on plates.
Spoon some of the sauce over and around the slices; garnish with 2 or 3 orange segments and mint sprigs.
Serve the Cinnamon Twists on the side.
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