Cinnamon Poached Apples With Toasted Walnuts Recipes

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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

SKILLET APPLES WITH CINNAMON



Skillet Apples with Cinnamon image

Easy fried apples make a great side dish for breakfast or dinner.

Provided by pielord90

Categories     Side Dish

Time 20m

Yield 6

Number Of Ingredients 5

¼ cup butter
8 apples, cored and chopped
½ cup brown sugar
¼ teaspoon ground cinnamon
¼ teaspoon nutmeg

Steps:

  • Melt butter in a large, heavy skillet over medium heat. Saute apples, brown sugar, cinnamon, and nutmeg in hot butter until tender and golden, 10 to 15 minutes.

Nutrition Facts : Calories 234.1 calories, Carbohydrate 43.5 g, Cholesterol 20.3 mg, Fat 8 g, Fiber 4.5 g, Protein 0.6 g, SaturatedFat 4.9 g, Sodium 61.5 mg, Sugar 36.9 g

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 :

DELICIOUS CINNAMON BAKED APPLES



Delicious Cinnamon Baked Apples image

These baked apples taste simply great on a cold winter evening or any other evening. Plus the house smells just divine while cooking them.

Provided by imagination_co

Categories     Desserts     Fruit Dessert Recipes     Apple Dessert Recipes

Time 1h

Yield 6

Number Of Ingredients 7

1 teaspoon butter
2 tablespoons brown sugar
3 teaspoons vanilla sugar
3 teaspoons ground cinnamon
1 teaspoon ground nutmeg
6 large apples - peeled, cored, and sliced
3 ½ tablespoons water

Steps:

  • Preheat oven to 350 degrees F (175 degrees C). Grease a large baking dish with the butter.
  • Mix brown sugar, vanilla sugar, cinnamon, and nutmeg in a small bowl. Layer about 1/3 of the apples in prepared baking dish; sprinkle with 1/3 of the sugar mixture. Repeat layers twice more.
  • Bake in preheated oven for 30 minutes. Pour water over apples and continue baking until tender, about 15 minutes more.

Nutrition Facts : Calories 147 calories, Carbohydrate 37 g, Cholesterol 1.8 mg, Fat 1.2 g, Fiber 5.8 g, Protein 0.6 g, SaturatedFat 0.6 g, Sodium 8.7 mg, Sugar 26.6 g

MAPLE WALNUT BAKED APPLES



Maple Walnut Baked Apples image

Provided by Food Network

Categories     dessert

Yield 4 servings

Number Of Ingredients 7

4 large cooking apples, such as Mutsu, Greening, or Rome Beauty
1/2 cup chopped toasted walnuts
2 tablespoons packed brown sugar
1 teaspoon ground cinnamon
1/4 teaspoon ground nutmeg
1/4 cup pure maple syrup
1/2 cup unsweetened apple juice

Steps:

  • Preheat the oven to 375 degrees.
  • Wash and core the apples, leaving the bottoms intact. In a bowl, combine the walnuts, brown sugar, cinnamon, nutmeg, and 2 tablespoons of the maple syrup. Stuff the hollowedout center of each apple with the nut mixture.
  • Place the apples upright and close together in the pan. Combine the apple juice with the remaining 2 tablespoons of maple syrup and pour around the apples. Cover the baking pan with aluminum foil and bake for about 45 minutes, until the apples are tender.
  • Serve hot or cold with vanilla frozen yogurt or whipped cream

POACHED APPLES WITH VANILLA CINNAMON SYRUP



Poached Apples with Vanilla Cinnamon Syrup image

Provided by Tyler Florence

Categories     dessert

Time 1h

Yield 4 servings

Number Of Ingredients 6

4 granny smith apples, peeled with the stem on
3 cups of sugar
2 vanilla beans, split and scraped
4 cinnamon sticks
2 quarts of water
Juice of one lemon

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 FRENCH TOAST WITH POACHED APPLES



Cinnamon French Toast With Poached Apples image

Make and share this Cinnamon French Toast With Poached Apples recipe from Food.com.

Provided by BeccaB3c

Categories     Breakfast

Time 25m

Yield 6 slices french toast, 3 serving(s)

Number Of Ingredients 9

2 -3 golden delicious apples, peeled cored and sliced
1 tablespoon cornstarch
ground cinnamon
6 slices bread
3 eggs
1/2 cup cold water
1 dash vanilla
1/2 cup milk
3 -4 tablespoons sugar

Steps:

  • Cook peeled, cored and sliced apples in water about 8 minutes over medium-low heat or until tender.
  • Remove apples and set aside.
  • Combine cornstarch, cinnamon, sugar and 2 tablespoons water- Mix until smooth.
  • Cook until thickened and clear.
  • Add apples.
  • Beat eggs with milk, vanilla and cinnamon.
  • Dip each bread slice in mixture- Fry until golden brown.
  • Serve hot and top with poached apple slices.

Nutrition Facts : Calories 339.5, Fat 8.3, SaturatedFat 2.9, Cholesterol 217.2, Sodium 432.4, Carbohydrate 55.3, Fiber 3.4, Sugar 24.7, Protein 11.7

BAKED STUFFED APPLES WITH WALNUTS



Baked Stuffed Apples With Walnuts image

Recipe from the Williams-Sonoma website. These baked apples are a great dessert but I imagine would also be good served for breakfast or a nice weekend lunch on a cold fall or winter day. Enjoy!

Provided by KellyMac6

Categories     Breakfast

Time 1h

Yield 4 serving(s)

Number Of Ingredients 7

1/4 cup chopped walnuts
4 good-quality red apples, such as Fuji, Braeburn, McIntosh, Rome Beauty
1/4 cup firmly packed brown sugar
2 tablespoons unsalted butter, at room temperature
1/2 teaspoon ground cinnamon
1/4 cup honey
1/2 cup apple juice

Steps:

  • Preheat an oven to 350ºF.
  • Spread the walnuts on a baking sheet and toast in the oven until lightly browned and fragrant, about 7 minutes. Remove from the oven and let cool.
  • Working from the stem end, use a melon baller to remove the core from each apple, scooping out the stem and seeds and making a deep hole for the filling; work to within about 1/2 inch of the bottom of the apple. Peel the skin from the top half of each apple.
  • In a small bowl, blend together the brown sugar, butter and cinnamon. Mix in the walnuts. Spoon equal amounts of the filling into the centers of the apples. Set the filled apples in an 8-inch square baking pan or other baking pan just large enough to hold them snugly.
  • In a small saucepan over medium heat, warm the honey with the apple juice, stirring until the honey dissolves. Pour around the apples. Spoon some of the liquid over the sides of the apples to moisten them, but do not spoon over the tops.
  • Bake, basting the sides once or twice with the pan juices, until the apples are tender when pierced, about 40 minutes. Remove from the oven, let cool and serve in bowls with the pan juices spooned over the tops.

APPLES WITH HONEY AND CRUSHED WALNUTS



Apples With Honey and Crushed Walnuts image

Tradition is a beautiful thing, unless it requires you to make something you don't enjoy making or eating. For me, that's charoset. Classically, it's an apple-walnut mixture (occasionally including a touch of cinnamon or dried fruit, or a combination) that ranges from chunky-relish to chunky-paste, and it's never been my favorite thing on the table. I've always wanted it tangier, crunchier and, well, I wanted a salad. This is that salad. It's meant to be more acidic than sweet, but adjust with vinegar and honey as needed to suit your preference. A note: Nearly everyone who ate this salad said it was their favorite part of the whole meal, which bruised my matzo ball ego, but I thought you should know.

Provided by Alison Roman

Categories     salads and dressings, side dish

Time 15m

Yield 8 to 10 servings

Number Of Ingredients 6

1 cup raw walnut pieces or halves
4 Honeycrisp or Pink Lady apples, or a comparable sweet-tart variety
2 tablespoons apple cider vinegar, plus more to taste
Flaky sea salt and freshly ground black pepper
2 tablespoons honey, plus more to taste
Olive oil, for drizzling

Steps:

  • Heat oven to 325 degrees. Spread walnuts in an even layer on a rimmed baking sheet. Toast walnuts until golden brown and fragrant, 8 to 10 minutes. (You can also do this in a toaster oven.) Let cool. Using your hands or a knife if you like, crush or finely chop walnuts. Set aside.
  • Thinly slice apples (with a mandoline or a sharp knife) any way you please. (Rounds are excellent if you don't mind eating the edible core.) Scatter the slices onto a large serving platter or bowl. Drizzle 2 tablespoons apple cider vinegar over apples, and season with salt and pepper; give them a little toss and drizzle with 2 tablespoons honey. Taste an apple slice and adjust seasoning with more vinegar or honey, as needed. Sprinkle with walnuts, and finish with a drizzle of olive oil, flaky salt and pepper.

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