Poached Apples With Almonds And Yogurt Recipes

CINNAMON POACHED APPLES

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.

POACHED APPLES WITH VANILLA YOGURT

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.

YOGURT WITH APPLE AND ALMONDS

Steps:

• In a small mixing bowl, combine apple, yogurt, raisins, and honey; divide between 2 serving bowls. Sprinkle with almonds, and serve immediately.

POACHED APPLES

Steps:

• Add cranberry juice to gelatin mix in large saucepan; stir. Bring to boil on medium-high heat, stirring frequently.
• Add apples and cinnamon stick; partially cover pan with lid. Simmer on medium-low heat 10 to 15 min. or just until apples are tender, stirring occasionally. Remove apples from liquid; discard liquid or reserve for other use. (See tip.)
• Refrigerate apples 1 hour.
• Serve topped with COOL WHIP and nuts.

CIDER-POACHED PEARS WITH YOGURT AND ALMONDS

Steps:

• In a small pan over medium-high heat, bring cider, orange juice, vanilla bean, cinnamon stick, and star anise to a boil. Place pears face down in the pan. Lower heat and simmer gently until a knife inserted into the pears meets no resistance, about 10-20 minutes. Once pears are tender, kill heat and let cool in pan. Remove to serving plates and set aside. Slice each pear from narrow to wide end in 5 or 6 slices; keep the slices attached at the narrow end. Press gently at one side to fan the pear slices.
• Over medium heat, return remaining poaching liquid to a boil and reduce to a glaze. Pour over pears.
• Mix orange zest with yogurt. Dollop equally on pears. Sprinkle almonds over yogurt. Serve.

POACHED APPLES IN CALVADOS

Steps:

• Remove core from apples & peel if desired (I would prefer them unpeeled).
• Combine water, Calvados, sugar + cinnamon stick in med saucepan & heat till sugar is dissolved.
• Add apples & cook over low-heat till apples are tender (about 25 min) & spoon liquid over apples occ. Carefully remove apples w/a slotted spoon, allow excess liquid to drain & place on individual serving plates.
• Cont cooking liquid till reduced by half, spoon over apples, sprinkle w/almonds & serve immediately.

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.

POACHED APPLES WITH ALMONDS AND YOGURT

Steps:

• Spread almonds in a shallow pan and toast in a 350ºF oven for about 8 minutes or until lightly browned. Set aside.
• Insert 4 cloves around the top of each apple; set apples aside.
• In a wide 3 to 4-quart pan, combine sugar and water. Bring to a boil over high heat and cook, stirring, until sugar is dissolved. Set apples in syrup. Cover, reduce heat to low, and cook, basting apples with syrup several times, until tender (12 to 15 minutes).
• To serve, place each apple in a shallow dessert dish. Stir together yogurt and almond extract; spoon mixture evenly into the center of each apple. Spoon syrup around apples and sprinkle with almonds. Serve warm or at room temperature.