Glazed Spiced Apples Recipes

GLAZED CINNAMON APPLES

Steps:

• Peel, core and cut each apple into eight wedges; transfer to a 3-qt. slow cooker. Drizzle with lemon juice. Combine the sugars, flour, cinnamon and nutmeg; sprinkle over apples. Drizzle with butter., Cover and cook on low until apples are tender, 3-4 hours., Serve in dessert dishes with ice cream.

GLAZED SPICED APPLES

Steps:

• In a microwave-safe bowl, combine the brown sugar and cornstarch. Stir in the soda, honey, apple pie spice, cinnamon and nutmeg until smooth. Microwave, uncovered, on high for 3-4 minutes or until thickened, stirring after each minute., Place apples in a 3-qt. microwave-safe dish; pour sauce over apples. Cover and cook on high for 5-1/2 minutes; stir. Cook, uncovered, 5-1/2 to 8 minutes longer or until apples are tender; stir. Let stand for 5 minutes. Serve warm.

GLAZED APPLES

Steps:

• Core 2 apples and trim the tops and bottoms, then cut into thick rings. Heat 2 tablespoons butter in a large skillet over medium heat. Add the apple rings and cook 4 to 5 minutes per side. Add 1/4 cup pomegranate juice, 1 tablespoon sugar and a pinch of salt; simmer, turning, until the apples are glazed, 3 to 4 minutes. If making ahead, let cool, then refrigerate overnight; reheat in the microwave.

SPICED APPLES

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.

CIDER-GLAZED APPLES

Steps:

• Heat oven to 425 degrees with rack in center. Core the apples. Using a vegetable peeler, remove half an inch of skin around the top of each apple; reserve peelings. Brush lemon juice inside and around top of each apple to prevent browning. Arrange apples in a 9 by 12 3/4 by 2 1/2-inch roasting pan. Mince the lemon zest, and divide evenly among the apple cavities. Cut the vanilla bean crosswise into six even pieces. Split one small piece lengthwise; scrape out the seeds, and place seeds and split bean into an apple. Repeat for each apple. Divide the cinnamon and brown sugar evenly among the apples. Pour the cider into the pan, and arrange the reserved peelings around the apples.
• Cook 20 minutes. Remove peelings, and set aside. Baste apples, and continue cooking 15 to 20 minutes more. Insert a knife into base of one apple to see if still firm. (If soft when pierced, transfer apples to a platter, and proceed to step 3.) Baste apples again. If the cider has almost evaporated, add enough fresh cider to cover the bottom of the pan. Continue to cook apples until soft when pierced with a knife, 10 to 20 minutes more. Transfer to a serving platter.
• Place pan with remaining cider over high heat on stovetop. Cook until the liquid is reduced to a syrupy glaze, 4 to 6 minutes. Garnish each apple with glaze and the reserved peelings, and serve.

GLAZED APPLE RINGS

Steps:

• Melt butter in 10-inch skillet over medium heat. Cook several apple rings at a time in butter, turing once, until golden brown. (Add more butter if necessary.)
• Return all apple rings to skillet. Mix wine, lemon juice, ginger and cinnamon; pour over apples. Sprinkle with sugar. Cover and cook over medium heat about 5 minutes or just unitl apples are tender and glazed. Serve warm with whipped cream.

SAUTEED APPLES

Steps:

• In a large skillet or saucepan, melt butter over medium heat; add apples. Cook, stirring constantly, until apples are almost tender, about 6 to 7 minutes.
• Dissolve cornstarch in water; add to skillet. Stir in brown sugar and cinnamon. Boil for 2 minutes, stirring occasionally. Remove from heat and serve warm.

MINI APPLE SPICED GLAZED DONUTS

Steps:

• Remove the biscuits from the can and place onto a cutting board. Using a 1/2-inch biscuit cutter or the cap from a water bottle remove the center from each biscuit. Place both the donuts and donut holes onto a sheet pan and allow them to rest and come to temperature, about 15 minutes.
• In a large bowl combine powdered sugar, pumpkin pie spice and apple juice. Whisk together until smooth and well combined. Set aside.
• Heat the oil, in a medium pot over medium heat, to 350 degrees F.
• Fry the donuts, 3 at a time, until golden brown, about 1 minute per side. Remove from oil and place on a sheet tray lined with a paper towel. Repeat with remaining donuts and donut holes.
• Dip the top of each donut into the prepared glaze and place on a serving tray. Let glaze set about 5 minutes and serve.

GLAZED APPLE-SPICE CAKE

Steps:

• Preheat oven to 325 degrees. Butter and flour a 5-by-9-inch loaf pan.
• In a medium bowl, whisk together all-purpose flour, whole-wheat flour, baking powder, kosher salt, cinnamon, nutmeg, cloves, and allspice.
• Use an electric mixer to beat together butter and light brown sugar until fluffy, about 4 minutes. Add molasses; beat until combined. Add eggs, 1 at a time, plus vanilla, and beat until incorporated.
• With the mixer on low, add half the flour mixture and beat until just combined. Beat in applesauce; add remaining flour mixture until just incorporated.
• Peel and core apples, reserving the peel and the core. Cut apple into 1/4-inch cubes, and fold into the batter. Transfer to pan, and bake until a toothpick inserted into the center comes out clean, about 70 minutes. Transfer to a wire rack; let cool completely.
• In a small saucepan, combine granulated sugar, 1/2 cup water, and apple core and skin. Bring to a simmer and cook over medium-high heat until syrupy, about 10 minutes.
• Remove cake from pan, and brush glaze over top and sides of cooled cake.

APPLE CIDER GLAZED SPICED CARROTS

Steps:

• Combine all ingredients in a medium pot. Bring to a boil.
• Reduce heat to a simmer until the carrots are fork tender and the cooking liquid is reduced to a glaze. It should take 25-30 minutes.

SPICED APPLES

Steps:

• Melt butter in a 2 qt saucepan.
• Add and saute apples over med heat for 5 minutes.
• Stir in fruit, nuts, salt, and cinnamon.
• Add water and cook on high until mixture boils.
• Add sugar and reduce heat to med-low.
• Simmer for 10.