CINNAMON POACHED APPLES
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
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 :
PERFECT POACHED FRUIT
Steps:
- Place the vin santo, sugar, cinnamon, cloves, vanilla bean, and zests in a large, shallow saucepan with 2 cups of water. Bring to a boil, then reduce the heat to low and simmer for 10 minutes.
- Peel the pears, leaving the stems intact, and scoop out the seeds from the bottom with an apple corer or melon baller. Lay half the pears on their sides in the poaching liquid and simmer for 20 minutes, carefully turning the pears once with a spoon. Remove with a slotted spoon. Poach the remaining pears in the same liquid. Snip off the hard stems from the figs with scissors. Add the figs, apricots, prunes, and the first batch of poached pears and simmer 5 to 10 more minutes, until the pears and the dried fruit are all tender.
- Chill the pears, dried fruit, zests, and poaching liquid. Remove the cinnamon, cloves, and vanilla bean before serving if you like.
SPICED APPLES
I'm not sure where this recipe comes from, but I make it for holiday dinners and always receive compliments.
Provided by Ruth Turcotte
Categories Desserts Fruit Dessert Recipes Apple Dessert Recipes
Yield 8
Number Of Ingredients 4
Steps:
- Peel, core, and slice apples.
- Place all ingredients in microwave-safe bowl. Microwave on high for 15 minutes, stirring each 5 minutes.
- Cover with plastic wrap and let cool or serve warm.
Nutrition Facts : Calories 110.4 calories, Carbohydrate 28.8 g, Fat 0.2 g, Fiber 3.3 g, Protein 0.4 g, Sodium 3.9 mg, Sugar 21.7 g
POACHED APPLES WITH VANILLA CINNAMON SYRUP
Steps:
- In a roomy one gallon pot place peeled apples, vanilla, cinnamon and sugar. Cover with water then bring to a simmer over medium to low heat for twenty minutes. Once the apples are soft enough, pierce with a knife. Remove the apples with a slotted spoon to a holding plate. Reduce poaching liquid to a light syrup, then place the apples back in sauce pot and hold on warm until ready to serve.
- Use four small serving bowls with matching underliner plates then place one apple in the middle of each bowl. Pour warm syrup over each apple and then garnish cinnamon sticks and vanilla beans.
CINNAMON SPICED APPLES
If you're feeling festive, scoop some vanilla ice cream over a bowl of my cinnamon spiced apples. They're homey, aromatic and just plain heavenly. -Amie Powell, Knoxville, Tennessee
Provided by Taste of Home
Categories Desserts
Time 3h15m
Yield 6 cups.
Number Of Ingredients 7
Steps:
- In a small bowl, mix the first 5 ingredients. Place apples in a greased 5-qt. slow cooker; add sugar mixture and toss to coat. Top with butter. Cook, covered, on low 3-4 hours or until apples are tender, stirring halfway through cooking.
Nutrition Facts : Calories 181 calories, Fat 6g fat (4g saturated fat), Cholesterol 15mg cholesterol, Sodium 48mg sodium, Carbohydrate 34g carbohydrate (29g sugars, Fiber 2g fiber), Protein 0 protein.
SPICY POACHED APPLES
Provided by Molly O'Neill
Categories side dish
Time 2h15m
Yield Garnish for four servings
Number Of Ingredients 7
Steps:
- Mix the spices together.
- In a saucepan, combine the spices, apple cider and wine and bring to a boil. Simmer gently for 5 minutes. Add the apples, take the pan off the heat and set aside at room temperature for up to 2 hours before serving with the duck.
Nutrition Facts : @context http, Calories 199, UnsaturatedFat 0 grams, Carbohydrate 43 grams, Fat 1 gram, Fiber 4 grams, Protein 1 gram, SaturatedFat 0 grams, Sodium 13 milligrams, Sugar 34 grams, TransFat 0 grams
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- Make the red wine marinade. In a medium-sized sauce pot, combine the wine with the brown sugar, cinnamon sticks, cardamom pods, peppercorns, lemon zest and juice. Place the pot over high heat and bring it to a boil. Remove from the heat and stir to be sure the sugar is completely dissolved. Set aside.
- Prepare the apples. Peel each apple, leaving the stem intact. Then use a tiny melon baller to gently scoop out a small hole from the bottom of each apple, working your way all the way into the apple to remove the seeds. Add each apple to the wine marinade as you work.
- Cook the apples. Place the pot over low-medium heat and bring to a strong simmer. Turn the heat to the lowest setting and simmer just until the apples are tender, about 1 hour. You can test one with a fork -- the apples should slide off the fork with ease when they're ready. Remove the pot from the heat and let them cool at room temperature for about 2 hours.
- Marinate. Use a slotted spoon to add the apples to a plastic container large enough to hold them and the liquid. Place a strainer over the container and pour the wine mixture over the apples, straining out the spices. Cover the container and refrigerate for at least 24 hours. (The longer you marinate them, the deeper the flavors will be.)
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