Spiced Apple Cider Poached Apples

I apologize as I forgot to take photos of my poached apples when they were in the pot and first served to my guests looking their best.  This is the last of them and not especially photo-worthy.  I will make again in the near future and post better photos.

These are delicious and have many flavors coming together to make these a fall favorite.  Easy to make, you can substitute pears, peaches or both.  Firm fruit works best.

Ingredients

1/2 gallon apple cider, farm fresh preferred (rinse and set the container aside for use later, See 2nd note below)
1/2 c brown sugar
Zest from an orange, in large pieces
3 whole cloves
2 small cinnamon sticks
3 star anise pods
1 vanilla bean slit down the middle and cut in half
6 firm apples, peeled, halved and centers removed.  Try to keep stems in tact for presentation.
Cinnamon, optional
Nutmeg, optional
Sweetened Whipped Cream, optional

Bring all except apples to a boil in large pot.  Lower to a simmer, add apples and cook apples for approximately 20 minutes; turning occasionally, until tender.  Turn off heat and let come to room temperature before serving.  Sprinkle with cinnamon or nutmeg if desired.  Can also service with fresh sweetened whipped cream.

Note: Soft apples, like McIntosh, will begin to fall apart and cook down after only a few minutes. They will not hold their shape and the spices will not have time to permeate the liquid.

Another note:  Strain the reserved cider mixture back into the container.  Now you have wonderfully delicious Spiced Apple Cider!