Apples Are 10x More Flavorful When Paired With This Herb

Apples are one of the most ubiquitous fruits in America, enjoyed on their own or in everything from pies to beverages. But even the most beloved snack can use a little creative flair. Pairing apples with warm, autumnal spices like cinnamon or nutmeg is nothing new. But what you might not have considered is introducing rosemary, a woodsy, piney herb. If you haven't tried it yet, you seriously need to. This duo is a fruity, herbaceous match made in heaven.

One of our favorite things about rosemary is that you'll smell it before you see it. Intensely aromatic, with a bold, and distinctly piney flavor, this evergreen shrub is widely used in everything from grilled steaks to baked goods. There are truly few things it can't elevate, and apples are no exception. They bring a pronounced sweetness and sometimes tartness, which makes for a beautiful contrast to the herb's earthiness. But how exactly do you go about pairing the two?

It's unfortunately not as simple as tossing a sprig on a plate of apple slices. The secret to rosemary's flavor lies in its essential oils, which are packed into its needle-like leaves, and you have to coax them out first. Chopping or bruising the leaves releases these oils, and heat helps even more, so a quick saute or roast does a lot of the work. You can also infuse the herb into a fat or liquid, like butter, cider, or simple syrup, which carries those oils through the apples. Try sauteing apple slices in butter with finely chopped rosemary, or adding dried rosemary alongside your homemade cider spices, and you'll see what we mean when we say this combo is a must-try.

From baked goods and roast dinners to infused drinks, there's truly a rosemary and apple combo for everyone — but perhaps the easiest way to combine the two is in a tea. All you need is water, apple slices, and a sprig of rosemary. Crush the rosemary first to release its essential oils, then simmer everything together. You can strain it after a few minutes or leave it all in the mug for something of a witch's brew. Aside from being one of the coziest, most soothing teas you'll ever try, rosemary also contains antioxidant, antimicrobial, and anti-inflammatory compounds, so it makes for a wonderfully soothing ritual.

Another comforting way to pair them is a little more indirect. Apples are great raw, but even better baked. A classic partner for sweet, spiced baked apples is custard, so why not infuse it with rosemary? Since baked apples take on a deeper, more concentrated flavor, they shine even more alongside rosemary's fragrant aroma. Simply steep a sprig of rosemary in hot cream, then strain it and gradually whisk it into egg yolks and sugar. Cook gently, stirring until it's thick enough to coat a spoon, then pour it over your baked apples.

For something more savory, apples and rosemary also pair perfectly with roast pork (or any roasted meat, really). Tuck apple wedges and a few sprigs of rosemary around the roast, and the apples will soften and soak up the drippings while the rosemary's aroma and the apples' tartness complement the richness of the meat.