Braised Apples With Orange Sauce Recipes

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LARRA'S BAKED SPICED APPLES AND ORANGES



Larra's Baked Spiced Apples and Oranges image

I had oranges and apples in the house and couldn't find a recipe that used them both so I created this one. This is a great side-dish for a holiday gathering or would even be good as a dessert over French vanilla ice cream -- or even better if you cook this the night before and heat it up before serving. Enjoy!

Provided by LVD

Categories     Side Dish     Casseroles

Time 1h25m

Yield 15

Number Of Ingredients 13

5 apples - peeled, cored and diced
4 oranges, peeled and diced
1 cup brown sugar
¾ cup shredded Cheddar cheese
¾ cup chopped walnuts
¾ cup coarsely crushed buttery round crackers
½ cup butter
3 tablespoons all-purpose flour
1 teaspoon ground cinnamon
½ teaspoon ground nutmeg
½ teaspoon ground cloves
1 teaspoon baking powder
¼ cup liquid non-dairy creamer

Steps:

  • Preheat the oven to 325 degrees F (165 degrees C).
  • In a large bowl, toss together the apples, oranges, brown sugar, Cheddar cheese, and walnuts. Spread evenly in a 9x13 inch baking dish. Sprinkle crushed crackers evenly over the fruit.
  • Melt the butter in a small saucepan over medium heat and whisk in flour, cinnamon, nutmeg, cloves and baking powder. Drizzle over the crackers, then drizzle the creamer over the casserole. Cover with a lid or aluminum foil.
  • Bake for 1 hour in the preheated oven. Remove from the oven and uncover. Stir gently to fold in the crust.

Nutrition Facts : Calories 292.3 calories, Carbohydrate 35.5 g, Cholesterol 23.5 mg, Fat 16.1 g, Fiber 3 g, Protein 4.1 g, SaturatedFat 6.5 g, Sodium 221.1 mg, Sugar 24.6 g

SAUTEED APPLES



Sauteed Apples image

This is great for any meal, but is great for breakfast. The syrup from the apples is great on homemade waffles. You may add raisins to the sauce if you wish.

Provided by 356

Categories     Side Dish

Time 20m

Yield 8

Number Of Ingredients 6

¼ cup butter
4 large tart apples - peeled, cored and sliced 1/4 inch thick
2 teaspoons cornstarch
½ cup cold water
½ cup brown sugar
½ teaspoon ground cinnamon

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.

Nutrition Facts : Calories 143.3 calories, Carbohydrate 24.3 g, Cholesterol 15.3 mg, Fat 5.9 g, Fiber 2.6 g, Protein 0.4 g, SaturatedFat 3.7 g, Sodium 45 mg, Sugar 19.8 g

BRAISED CINNAMON APPLES WITH SAUTEED JULIENNE VEGETABLES



Braised Cinnamon Apples with Sauteed Julienne Vegetables image

Provided by Nathan Lyon

Categories     side-dish

Time 1h5m

Yield 2 to 4 servings

Number Of Ingredients 14

3 tablespoons olive oil
1 tablespoon unsalted butter
3 Fuji apples, peeled, cored, and seeded, sliced thin
1/4 teaspoon lemon zest
1 stick cinnamon
1 teaspoon lemon juice
3/4 cup fresh apple cider
1 small zucchini, seeds removed, cut julienne
1 small stalk celery, cut julienne
1 small leek, green removed, cut julienne
1/2 red pepper, seeds removed, cut julienne
1 teaspoon picked thyme leaves
Salt and freshly ground pepper
Opal and green basil, julienned, for garnish

Steps:

  • Preheat oven to 350 degrees F.
  • Heat 1 tablespoon oil and butter in a large saute pan over medium high heat. Allow butter to brown. Add sliced apples and saute until lightly browned. Add lemon zest and toss to distribute. Add the cinnamon stick and deglaze with the lemon juice and apple cider. Place in oven and cook until the juice has all but completely reduced, 10 minutes. Remove from oven and set aside.
  • In a second large saute pan heat the remaining 2 tablespoons oil over high heat. Add all the vegetables and cook until browned and caramelized. Then add thyme and season to taste. Combine vegetables with apple mixture and serve on a hot plate garnished with basil.

BRAISED APPLES WITH ORANGE SAUCE



Braised Apples With Orange Sauce image

Provided by Moira Hodgson

Categories     dessert, side dish

Time 1h

Yield 6 servings

Number Of Ingredients 9

2 oranges
6 large apples (preferably Rome beauty)
Juice 1 lemon
4 tablespoons butter
1/2 cup sugar
1/4 cup Calvados or cognac
3/4 cup dry white wine
1/2 cup red currant jelly
1/4 pint heavy cream

Steps:

  • Preheat oven to 325 degrees. Carefully pare the peel from the oranges and cut into julienne strips. Simmer the strips for 10 minutes in water. Drain and rinse. Squeeze the juice from the oranges, strain and set aside.
  • Peel and core the apples and put them in a bowl with water to cover and add the juice of the lemon to prevent them from discoloring.
  • Drain the apples. Using 2 tablespoons butter, grease a flameproof baking dish just large enough to hold them comfortably. Put a teaspoon butter in each apple. Sprinkle with sugar. Add 2 tablespoons of the cognac, white wine and orange juice. Bring to simmer on top of the stove, cover loosely with foil paper and put into the oven.
  • Bake for 25 minutes, checking occasionally to make sure that the liquid remains at a simmer and that the apples are not overcooking. If they cook too long, they will collapse.
  • When the apples are done, arrange them on a serving dish. Add the jelly to their cooking juices and bring to boil. Stir in remaining cognac and orange peel. Cook for a minute or two, or until the sauce is thick enough to coat the spoon. Pour over the apples. Serve at room temperature, with the cream in a small jug.

Nutrition Facts : @context http, Calories 459, UnsaturatedFat 5 grams, Carbohydrate 73 grams, Fat 16 grams, Fiber 7 grams, Protein 2 grams, SaturatedFat 10 grams, Sodium 21 milligrams, Sugar 58 grams, TransFat 0 grams

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