MULLED WINE-POACHED APPLES
For a satisfying touch of sweetness at the end of a meal without a heavy dessert, try these ruby red apples. The spice and wine sauce makes them very special.&$151;Taste of Home Test Kitchen
Provided by Taste of Home
Categories Desserts
Time 40m
Yield 6 servings.
Number Of Ingredients 3
Steps:
- In a Dutch oven, bring wine and mulling spices to a boil. Reduce heat; carefully add apples. Cover and simmer for 15-20 minutes or just until apples are tender, turning once., With a slotted spoon, remove apples to a large bowl. Bring wine mixture to a boil; cook, uncovered, until liquid is reduced to about 1/2 cup. Cool. Pour over apples; cover and refrigerate for at least 1 hour before serving.
Nutrition Facts : Calories 240 calories, Fat 0 fat (0 saturated fat), Cholesterol 0 cholesterol, Sodium 12mg sodium, Carbohydrate 38g carbohydrate (32g sugars, Fiber 2g fiber), Protein 0 protein.
MULLED WINE POACHED PEARS WITH TOASTED ALMONDS
Provided by Damaris Phillips
Categories dessert
Time 1h40m
Yield 8 servings
Number Of Ingredients 11
Steps:
- In a large saucepan set over medium-high heat, add the wine, 5 ounces of the honey, the cloves, chiles, cinnamon, star anise and vanilla seeds, and bring to a boil. Reduce the heat to medium and add the pears. Submerge the pears fully by placing a plate small enough to fit in the pan, over the pears. Cook until tender, 20 to 22 minutes. Remove the saucepan from the heat. Refrigerate the pears in the cooking liquid until cool, about 1 hour.
- Meanwhile, combine the remaining 5 tablespoons honey, the cream cheese and lemon zest in a bowl, and beat with an electric hand mixer until smooth.
- Place 1 ounce of the cream cheese mixture on each plate, then top each with 2 pieces of pear, and sprinkle almonds over the top to serve.
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 :
POACHED APPLES WITH VANILLA YOGURT
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
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.
MULLED PEARS AND APPLES
Provided by Sheila Lukins
Categories Dessert Poach Low Fat Vegetarian Lemon Apple Pear Winter Low Cholesterol Vegan Cinnamon Clove Simmer Parade Pescatarian Dairy Free Wheat/Gluten-Free Peanut Free Tree Nut Free Soy Free Kosher
Yield Makes 8 servings
Number Of Ingredients 7
Steps:
- 1. Fill a large, heavy pot with apple juice. Tie the cinnamon sticks, ginger, and cloves together in a cheesecloth bag with kitchen string and add to the juice. Bring to a boil; reduce the heat to medium-low and simmer 15 minutes, partially covered, to infuse flavors.
- 2. Meanwhile, squeeze the lemon into a large bowl and fill with water. Core the apples and pears from the bottom and peel them. Drop immediately into the lemon water (to prevent browning) until poaching time.
- 3. Carefully add apples to the boiling poaching liquid, reduce heat, and simmer until tender, 15 to 20 minutes. Remove to a bowl. Add the pears to the liquid and poach until tender, about 8 minutes. Remove to a bowl.
- 4. Cool the poaching liquid to room temperature and discard spice bag. Return fruit to the liquid and refrigerate overnight.
- 5. To serve, place the fruit, stem-ends up, on a cake stand or platter. Strain some of the liquid over the fruit.
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