Curried Diced Apple

A bright soup garnish that turns a plain bowl into something restaurant looking. Tiny dice of Golden Delicious apple get a quick simmer in water seasoned with curry powder, saffron, salt, and pepper, then drained and held warm until service.

The goal is tender but still toothsome; three minutes over medium heat is enough to take the raw edge off the apple without turning it to mush. Golden Delicious holds its shape better than McIntosh or other soft varieties, which is exactly why the original recipe specifies it.

Saffron is the flavor that makes this feel finished. A quarter teaspoon of threads (or a pinch of powder) blooms in the warm water and turns the apple dice a pale gold that looks great against creamy soups. Sprinkle over soup and finish with snipped chives.

Chef Tips

• Cut the apple into uniform quarter-inch dice so the pieces cook evenly and look clean as a garnish.
• Bloom the saffron in a tablespoon of warm water for a few minutes before adding it to draw out maximum color and flavor.
• Toss the strained apple with a few drops of lemon juice if holding more than 30 minutes to prevent browning.
• Pair this garnish with butternut squash, cauliflower, parsnip, or potato leek soups for the strongest contrast.

Variations

• Swap Golden Delicious for firm pear cut the same size for a softer, more floral note.
• Add a pinch of ground cinnamon and a few raisins for a chutney-leaning version.
• Skip the saffron and use turmeric for a more economical golden hue.