Cider Poached Apples With Candied Walnuts Rum Cream And Cider Syrup Recipes

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

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.

HOT APPLE CIDER WITH RUM

Steps:

• Stud the apple with the cloves. In a medium pot, combine the studded apple and remaining ingredients except the rum. Slowly bring to a simmer over low heat. Simmer for 10 minutes. Remove from the heat and add the rum. Discard the apple. Ladle into mugs and garnish each with a cinnamon stick. Serve immediately.

APPLE-WALNUT CAKE WITH CIDER SAUCE

Steps:

• Heat oven to 350 degrees; coat a 10-inch tube pan with removable tube insert with nonstick spray.
• Whisk sugar, oil, apple cider, eggs, vanilla, cinnamon, nutmeg, baking soda and salt in a large bowl until blended.
• Stir in flour until blended.
• Stir in apples and walnuts.
• Scrape mixture into prepared pan.
• Bake 1 hour and 10 to 20 minutes.
• Let cool in pan on wire rack 1 hour.
• Remove sides of pan.
• Cool completely before lifting cake off bottom of pan.
• For cider sauce,.
• Whisk cider, brown sugar and cornstarch in a medium saucepan until blended.
• Place over medium-high heat and bring to a boil, whisking occasionally.
• Boil 1 minute or until slightly thickened.
• Remove from heat and add butter and vanilla; stir until butter melts.
• Let cool to room temperature or refrigerate until serving.

CIDER-POACHED APPLES WITH CINNAMON YOGURT

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

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.