Poached Candy Apples Recipes

CINNAMON CANDIED APPLES

Steps:

• Peel apples and cut in half lengthwise; remove cores. In a large saucepan over medium heat, bring the water, sugar and candies to a boil, stirring constantly until sugar and candies are dissolved. Reduce heat; carefully add apples. Cook, uncovered, until apples are tender, about 8 minutes., With a slotted spoon, transfer apples to a serving dish; pour syrup over apples. Serve warm or chilled. Garnish with mint if desired.

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 CANDY APPLES

Steps:

• In a large saucepan, over medium heat, melt the cinnamon candies in the apple cider. Add the apples and spoon the sauce over the tops to coat. Reduce the heat to low, cover, and cook for 20 to 25 minutes, or until tender, turning occasionally during cooking and spooning the sauce over the tops. Serve warm with the sauce spooned over the apples, or allow to cool and chill in the sauce until ready to serve.

EASY HOMEMADE CANDY APPLES

Steps:

• Wash and thoroughly dry the apples (See Kelly's Notes below). Insert the lollipop sticks or popsicle sticks so that they are firmly positioned in the apples. Set the apples aside on a cookie sheet lined with wax paper coated with cooking spray.
• Combine the sugar, corn syrup and water in a heavy-bottomed saucepan over medium heat. Bring it to a boil and cook the mixture until a candy thermometer reaches 300ºF (the hard crack stage).
• Remove the candy mixture from the heat and carefully stir in the red food coloring. (It may splash, so stand back. And you may have to add more than the designated 1/2 teaspoon, depending on the quality and strength of your food coloring.)
• One by one, carefully dip the apples into the candy mixture, swirling to coat them thoroughly and allowing any excess to drip back into the pan. Transfer the coated apples to the prepared cookie sheet and allow them to cool until the candy has fully hardened.

POACHED APPLES WITH VANILLA CINNAMON SYRUP

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.

POACHED APPLE WITH CINNAMON.

Steps:

• Boil your kettle.
• Peal the skin of your apple off with a peeler or knife then slice your apple in to 4 segments.
• In a small saucepan put a dash of ribena/blackcurrent squash in and half fill with your boiled water. Then put your sugar in and place on the heat until your sugar has dissolved.
• Put your apple pieces into the saucepan and allow to boil for 10 minutes. Then add your cinnamon and allow to boil for a further 5 minutes.
• Make sure your apples are soft and dish up in a bowl with a scoop of your warm ribena mixture from your pan. Allow to cool for a few minutes before enjoying this delightful dessert.
• If you use these exact measurments this dessert only has 110 calories in. Could be less if you replace your sugar with sweetener and use a small apple. Enjoy :)