Cider Poached Apples With Cinnamon Yogurt Recipes

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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 :

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.

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 YOGURT



Cinnamon Yogurt image

Make and share this Cinnamon Yogurt recipe from Food.com.

Provided by naturefood

Categories     Dessert

Time 20m

Yield 1 cup, 1 serving(s)

Number Of Ingredients 3

1 cup plain fat-free yogurt
1 teaspoon cinnamon
1/2 teaspoon stevia powder (whole leaf)

Steps:

  • mix all ingredients.
  • let sit at room temperature for 15 minutes.

Nutrition Facts : Calories 143.2, Fat 0.5, SaturatedFat 0.3, Cholesterol 4.9, Sodium 189.2, Carbohydrate 20.6, Fiber 1.2, Sugar 18.9, Protein 14.1

POACHED APPLES WITH VANILLA YOGURT



Poached Apples with Vanilla Yogurt image

Provided by Bon Appétit Test Kitchen

Categories     Fruit     Dessert     Poach     Low Fat     Vegetarian     Quick & Easy     Yogurt     Low Sodium     Apple     Vanilla     Fall     Healthy     Low Cholesterol     Cinnamon     Bon Appétit     Pescatarian     Wheat/Gluten-Free     Peanut Free     Soy Free     Kosher

Yield Makes 4 servings

Number Of Ingredients 11

1 1/2 cups fruity red wine (such as Syrah or Zinfandel)
3/4 cup sugar
1/3 cup fresh orange juice
2 3x1" strips orange peel (white pith trimmed)
1 3x1" strip of lemon peel (white pith trimmed)
1 cinnamon stick
1 whole star anise
4 medium Pink Lady, Golden Delicious, or Braeburn apples, peeled, cored
1 cup 2% Greek-style yogurt
1 1/2 tablespoons honey
1 vanilla bean, split lengthwise

Steps:

  • Combine wine, sugar, orange juice, orange peel, lemon peel, cinnamon stick, star anise, and 2 cups water in a large heavy saucepan over medium heat. Bring to a boil, stirring until sugar is dissolved. Add apples; reduce heat to low and simmer, occasionally rotating apples, until tender when pierced with a sharp knife, 25-30 minutes.
  • Using a slotted spoon, transfer apples to a plate and set aside. Strain poaching liquid in pan into a small saucepan, discarding solids in strainer. Set saucepan over medium-high heat and simmer, stirring occasionally, until poaching liquid is syrupy and reduced to about 3/4 cup, 10-15 minutes (syrup will thicken as it cools).
  • Combine yogurt and honey in a small bowl. Scrape in seeds from vanilla bean; whisk until the yogurt sauce is smooth and well blended.
  • Divide yogurt sauce among plates. Place warm apples on top. Drizzle syrup over.

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