1 Cooked oatmeal mush (enough to fill apple cavities; see notes)
1 Additional granulated sugar, for serving
1 Heavy cream or pouring cream, for serving
Instructions
1. Core the apples, leaving large cavities through the centre. Peel (pare) the apples fully.
2. Prepare a light syrup: combine sugar and water in a wide saucepan or deep skillet — a ratio of 1 cup (200 g) sugar to 2 cups (475 ml) water is a standard period proportion (see notes). Bring to a boil over medium heat, stirring until the sugar dissolves (technique: simple syrup — sugar fully dissolved in boiling water to form a clear, lightly sweet poaching liquid).
3. Add the peeled, cored apples to the syrup. Poach at a gentle simmer, turning occasionally, until the apples are completely tender when pierced with a thin skewer or paring knife and a cake tester meets no resistance at the thickest point — approximately 15 to 25 minutes depending on apple size and variety. The apples should hold their shape and not collapse.
4. While the apples poach, prepare the oatmeal mush: cook rolled or steel-cut oats in lightly salted water according to standard proportions (approximately 1 part oats to 2 parts water by volume) until thick and porridge-like — 5 to 10 minutes for rolled oats, 20 to 30 minutes for steel-cut, stirring frequently, until the mixture pulls away from the sides of the pan and holds a mound briefly when dropped from a spoon.
5. Carefully lift the cooked apples from the syrup and set them upright in a serving dish. Fill each cavity generously with hot oatmeal mush, packing it in with a spoon.
6. Serve immediately, passing granulated sugar and cream at the table. Reserve the poaching syrup in a covered container in the refrigerator for reuse in subsequent batches.
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