Maple Poached Apples With Cinnamon Glazed Pecans And Cider Granite Recipes

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CINNAMON POACHED APPLES



Cinnamon Poached Apples image

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

2 cups sugar
2 cups water
1/4 cup red-hot candies
6 small tart apples, peeled and cored

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 :

MAPLE PECAN BAKED APPLES



Maple Pecan Baked Apples image

Categories     Food Processor     Fruit     Breakfast     Brunch     Dessert     Bake     Apple     Coconut     Pecan     Fall     Bon Appétit     Vegetarian     Pescatarian     Wheat/Gluten-Free     Peanut Free     Soy Free     Kosher

Yield Serves 6

Number Of Ingredients 11

6 large Golden Delicious apples (about 3 1/2 pounds)
2/3 cup plus 6 tablespoons coarsely chopped pecans
1/3 cup golden raisins
1/4 cup sweetened flaked coconut
2 tablespoons pure maple syrup
1 teaspoon grated lemon peel
1/4 teaspoon ground cinnamon
1/4 teaspoon ground nutmeg
6 tablespoons peach or apricot preserves
1 cup unfiltered apple juice or cider
2 tablespoons (1/4 stick) unsalted butter

Steps:

  • Preheat oven to 375°F. Core apples. Peel top third of each apple. Using small sharp knife, cut 1/4-inch-deep line all around each where peel and flesh meet. Using small sharp knife, cut about 1 1/4-inch-wide, 1-inch-deep hollow in top of each apple. Cut off thin slice from bottom of each to allow apples to stand flat. Place apples in 13x9x2-inch glass baking dish.
  • Finely chop 2/3 cup pecans, raisins and coconut in processor. Transfer to small bowl. Mix in maple syrup, lemon peel, cinnamon and nutmeg. Divide filling equally among hollows in apples.
  • Spread 1 tablespoon preserves over top of each apple and into hollows. Press 1 tablespoon chopped pecans atop each.
  • Combine apple juice and butter in small saucepan. Stir over medium heat until butter melts. Pour into dish around apples. Cover dish loosely with foil. Bake apples 30 minutes. Remove foil; bake until apples are tender, basting with juices every 10 minutes, about 35 minutes longer. Serve apples warm with pan juices.

MAPLE-POACHED APPLES WITH CINNAMON- GLAZED PECANS AND CIDER GRANITE



Maple-Poached Apples With Cinnamon- Glazed Pecans And Cider Granite image

Provided by Molly O'Neill

Categories     dessert

Time 4h

Yield Four servings

Number Of Ingredients 10

2 cups apple cider
1/3 cup sugar
3/4 teaspoon ground cinnamon
2 egg whites
2 tablespoons water
2 cups pecans
1 1/2 cups maple syrup
3 cups water
3/4 cup rum
4 large apples, peeled and cored

Steps:

  • To make the granite, pour the cider into a large metal pan and place in the freezer until firm throughout but not frozen solid, about 2 hours, stirring every 30 minutes.
  • Meanwhile, to make the pecans, preheat oven to 250 degrees. Combine the sugar and cinnamon in a medium bowl. In another bowl, whisk together the egg whites and water until frothy. Place the pecans in the egg-white mixture and stir to coat. Drain well. Place the pecans in the cinnamon sugar and toss to coat well. Spread the nuts on a baking sheet in a single layer. Bake until the pecans begin to dry out, about 45 minutes, stirring twice. Set aside; you will not need all the pecans for this recipe.
  • To make the apples, combine the maple syrup, water and rum in a medium nonreactive saucepan. Bring to a simmer and add the apples. Cover and poach until the apples are tender, about 15 minutes. Remove the apples and set aside. Bring the poaching liquid to a boil. Reduce the heat slightly and simmer until reduced to 1 cup, about 30 minutes.
  • To serve, coat the bottom of 4 plates with the syrup mixture. Place 1 apple and a scoop of the granite on each plate. Scatter some cinnamon pecans over the plate and serve immediately.

Nutrition Facts : @context http, Calories 993, UnsaturatedFat 31 grams, Carbohydrate 148 grams, Fat 36 grams, Fiber 11 grams, Protein 7 grams, SaturatedFat 3 grams, Sodium 51 milligrams, Sugar 125 grams

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