When you think about detoxifying nutrition programs, satisfying someone’s sweet tooth is not typically the first thing that comes to mind. But in Weggis, Switzerland, renowned wellness destination Chenot Palace Weggis serves a plant-forward diet aimed at reenergizing the body and mind—with sweets included!
When you think about detoxifying nutrition programs, satisfying someone’s sweet tooth is not typically the first thing that comes to mind. But in Weggis, Switzerland, renowned wellness destination Chenot Palace Weggis serves a plant-forward diet aimed at reenergizing the body and mind—with sweets included!
Dishes like this Orange and Cinnamon Poached Apple certainly set the Chenot Advanced Detox Program apart. Although it’s a sweet breakfast treat, it falls within the culinary team’s specially curated meal plan that balances low glycemic carbs, healthy fats and satisfying proteins to support gut health and good metabolism.
Even when cooked, apples retain important nutrients like niacin, folate and vitamin A; they are also a great source of vitamin C. Meanwhile, fresh raspberries are packed with fiber, vitamin C and manganese, which support the gut, immune system and metabolism.
It’s not meant to be eaten every day, but as part of Chenot’s detoxifying nutrition program, this poached apple breakfast is perfect for satisfying guests’ hunger and taste buds.
Orange and Cinnamon Poached Apple
Serves 4
- 4 medium Granny Smith apples
- 2 L cold water
- Fresh lemon juice
- 50 g agave syrup
- 1 cinnamon stick
- 3 pieces star anise
- 1 orange, cut in half
- 50 g fresh raspberries
- 4 cape gooseberries
Wash and peel the apples, leaving the stalk intact, then place in a bowl with the cold water and lemon juice. To make the syrup, boil the water with the agave syrup, orange, cinnamon stick and star anise; leave to simmer and infuse for 10 minutes.
Add the apples to the warm syrup for 6 minutes until cooked, then turn off the heat and let cool. Serve the apple on top of the syrup and garnish with fresh raspberries, a fresh physalis (cape gooseberry) and the cinnamon stick.
