Appetizers and Soups

Tisane de Pommes

“A tisane is a light infusion that serves as an aid to digestion. Its name is derived from the Greek word ptisane, which means “barely water,” and indeed, the tisane of Hippocrates´ times was barely water. In more recent times, the use of tisanes has been popularized by Michel Guerard at his spa in Eugenie-les-Bain, opened in 1972.” - Mark Rosenstein, In Praise of Apples

Ingredients:

2 large, tart apples
¼ C raisins
1 stalk lemon grass, cut into ½-inch pieces
1 T granulated sugar
1 whole coriander seeds
½ tsp whole cardamom seeds
1 tsp fresh ginger, peeled and sliced
1 quart filtered water

Directions:

Preheat oven to 350°F. Bake the whole apples, unpeeled, for about 45 minutes or until they are soft and wrinkled. Cut into quarters and place in a large glass jar; add the remaining ingredients, except the water. Bring the water to a boil and pour over apples. Let steep for two hours. Strain. May be served warm or cool. Garnish with peel of apple.

Makes 1 quart.