Cider Poached Apples With Cinnamon Yogurt Recipes

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CIDER-POACHED APPLES WITH CINNAMON YOGURT



Cider-Poached Apples With Cinnamon Yogurt image

Lovely diabetic dessert, or for all to enjoy! (from diabetic cooking) Dietary exchanges 2 fruit, 1 fat

Provided by Derf2440

Categories     Dessert

Time 40m

Yield 2 serving(s)

Number Of Ingredients 6

1 cup apple cider or 1 cup apple juice
1/2 cinnamon sticks or 1/4 teaspoon ground cinnamon
1 golden delicious apple, peeled, halved and cored
1/4 cup nonfat vanilla yogurt, sweetened with artificial sweeter (aspartame)
1/4 teaspoon ground cinnamon
1/4 cup toasted chopped pecans

Steps:

  • Bring apple cider and cinnamon stick to a boil in small sauce pan over high heat.
  • Let boil, uncovered, about 20 minutes or until liquid is reduced to about 1/2 cup.
  • Add apples; cover and simmer about 10 minutes or until apples are just tender.
  • Gently remove apple halves and poaching liquid from saucepan.
  • Refrigerate until cooled.
  • Combine yogurt and ground cinnamon in small bowl;reserve 1 tablespoon.
  • Divide remaining yogurt mixture evenly among 2 dessert dishes.
  • Place apple halves on top of sauce.
  • Sprinkle each apple half with toasted pecans.
  • Drizzle with reserved yogurt sauce.

CINNAMON POACHED APPLES WITH TOASTED WALNUTS



Cinnamon Poached Apples with Toasted Walnuts image

A snack you make ahead such as this one will help you feel satiated until your next meal.

Provided by Martha Stewart

Categories     Food & Cooking     Dessert & Treats Recipes

Number Of Ingredients 5

3 cups apple juice
1/2 cinnamon stick
1 inch fresh ginger, thinly sliced
2 apples, peeled, cored, and halved
2 tablespoons chopped toasted walnuts

Steps:

  • Bring apple juice, cinnamon, and ginger to a boil.
  • Add apples, cover with parchment; simmer until tender, 8 minutes.
  • Remove and sprinkle with walnuts.

Nutrition Facts : Calories 275 g, Fat 5 g, Fiber 2 g, Protein 1 g

CIDER-POACHED APPLES WITH CANDIED WALNUTS, RUM CREAM, AND CIDER SYRUP



Cider-Poached Apples with Candied Walnuts, Rum Cream, and Cider Syrup image

Provided by Ruth Cousineau

Categories     Milk/Cream     Rum     Dessert     Poach     Christmas     Thanksgiving     Apple     Walnut     Fall     Potluck     Gourmet     Vegetarian     Pescatarian     Wheat/Gluten-Free     Peanut Free     Soy Free     Kosher

Yield Makes 6 servings

Number Of Ingredients 16

For apples:
6 medium Gala apples (about 3 pounds), cored from bottom, leaving stems on
1/2 lemon
1/2 gallon apple cider
1 cup packed light brown sugar
For candied walnuts:
1 cup chopped walnuts (4 ounces)
2 tablespoons granulated sugar
1 tablespoon unsalted butter, melted
1 large egg white, lightly beaten
For cream:
1/2 cup chilled heavy cream
1 1/2 tablespoon granulated sugar
1 tablespoon dark rum
1/4 teaspoon pure vanilla extract
Accompaniment: 2 tablespoon bottled boiled cider

Steps:

  • Poach apples:
  • Peel top third of each apple and rub peeled part with lemon half. Put apples in a wide 5-quart heavy pot and add cider and brown sugar. Bring to a boil, covered, over medium heat (this will take 25 to 30 minutes). Remove from heat and cool apples in cider, covered, about 1 hour.
  • Make candied walnuts:
  • Preheat oven to 450°F with rack in lower third.
  • Stir together all ingredients with a pinch of salt, then spread on a small baking sheet into a 10-inch round. Bake, rotating sheet halfway through, until golden, 5 to 6 minutes. Transfer to a rack and loosen nuts, then cool (nuts will crisp as they cool).
  • Whip cream and assemble dessert:
  • Beat cream with sugar, rum, and vanilla using an electric mixer until it just holds soft peaks.
  • Drain apples, reserving poaching liquid for another use. Put an apple on each plate and sprinkle with candied walnuts. Dollop cream next to each apple and drizzle (bottled) boiled cider all over.

MAPLE-POACHED APPLES WITH CINNAMON- GLAZED PECANS AND CIDER GRANITE



Maple-Poached Apples With Cinnamon- Glazed Pecans And Cider Granite image

Provided by Molly O'Neill

Categories     dessert

Time 4h

Yield Four servings

Number Of Ingredients 10

2 cups apple cider
1/3 cup sugar
3/4 teaspoon ground cinnamon
2 egg whites
2 tablespoons water
2 cups pecans
1 1/2 cups maple syrup
3 cups water
3/4 cup rum
4 large apples, peeled and cored

Steps:

  • To make the granite, pour the cider into a large metal pan and place in the freezer until firm throughout but not frozen solid, about 2 hours, stirring every 30 minutes.
  • Meanwhile, to make the pecans, preheat oven to 250 degrees. Combine the sugar and cinnamon in a medium bowl. In another bowl, whisk together the egg whites and water until frothy. Place the pecans in the egg-white mixture and stir to coat. Drain well. Place the pecans in the cinnamon sugar and toss to coat well. Spread the nuts on a baking sheet in a single layer. Bake until the pecans begin to dry out, about 45 minutes, stirring twice. Set aside; you will not need all the pecans for this recipe.
  • To make the apples, combine the maple syrup, water and rum in a medium nonreactive saucepan. Bring to a simmer and add the apples. Cover and poach until the apples are tender, about 15 minutes. Remove the apples and set aside. Bring the poaching liquid to a boil. Reduce the heat slightly and simmer until reduced to 1 cup, about 30 minutes.
  • To serve, coat the bottom of 4 plates with the syrup mixture. Place 1 apple and a scoop of the granite on each plate. Scatter some cinnamon pecans over the plate and serve immediately.

Nutrition Facts : @context http, Calories 993, UnsaturatedFat 31 grams, Carbohydrate 148 grams, Fat 36 grams, Fiber 11 grams, Protein 7 grams, SaturatedFat 3 grams, Sodium 51 milligrams, Sugar 125 grams

CINNAMON POACHED APPLES



Cinnamon Poached Apples image

For a lighter holiday dessert, try these spicy and sweet apples. They're refreshing served chilled, but my family also likes them served warm.

Provided by Taste of Home

Categories     Desserts

Time 35m

Yield 6 servings.

Number Of Ingredients 4

2 cups sugar
2 cups water
1/4 cup red-hot candies
6 small tart apples, peeled and cored

Steps:

  • In a large saucepan, bring the sugar, water and red-hots to a boil. Cook and stir until red-hots are dissolved, about 5 minutes. Reduce heat; carefully add apples. Cover and simmer for 15 minutes or just until apples are tender, turning once., With a slotted spoon, remove apples to a large bowl. Bring syrup to a boil; cook, uncovered, until reduced to about 1-1/2 cups. Cool. Pour syrup over apples; cover and refrigerate until serving.

Nutrition Facts :

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