Poaching fruit in spice syrup became a joy the year I discovered how well suited my Le Creuset is for the job. The pot holds low even heat beautifully that every piece of fruit cooks to perfection at the same time. Now, it always bothers me the poaching liquid is wasted. We put in so much good (and expensive) ingredients into the pot to infuse flavour. Surely there is a better way to make use of this pot of gold.
Just last week, I was introduced to the magic of chia seeds. Vegan chia pudding has been popular among the raw food set for a while. The unique property of chia seeds to plump up in its soaking liquid to a pudding consistency opens up plenty of dessert possibilities. The first time I made chia pudding, I followed a very standard recipe of almond milk, maple syrup, and chia seeds. The combination was refreshing without being overly rich. Putting chia and apple poaching liquid together seems to be a natural match.