Poached Apples Recipes

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CINNAMON POACHED APPLES WITH TOASTED WALNUTS



Cinnamon Poached Apples with Toasted Walnuts image

A snack you make ahead such as this one will help you feel satiated until your next meal.

Provided by Martha Stewart

Categories     Food & Cooking     Dessert & Treats Recipes

Number Of Ingredients 5

3 cups apple juice
1/2 cinnamon stick
1 inch fresh ginger, thinly sliced
2 apples, peeled, cored, and halved
2 tablespoons chopped toasted walnuts

Steps:

  • Bring apple juice, cinnamon, and ginger to a boil.
  • Add apples, cover with parchment; simmer until tender, 8 minutes.
  • Remove and sprinkle with walnuts.

Nutrition Facts : Calories 275 g, Fat 5 g, Fiber 2 g, Protein 1 g

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 :

MULLED WINE-POACHED APPLES



Mulled Wine-Poached Apples image

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

1 bottle (750 milliliters) merlot
1/2 cup mulling spices
6 medium apples, peeled and cored

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.

SPICE-POACHED APPLES OR PEARS



Spice-Poached Apples or Pears image

Cooked fruits and simmered compotes are among the simplest of French family sweets. While they're usually served with little more than heavy cream, crème fraîche, or plain yogurt, they can also be paired with rice pudding or French toast, moistening the pudding or toast with the poaching syrup and then spooning over the fruit.

Provided by Emily Weinstein

Categories     dessert

Time 30m

Yield 6 servings

Number Of Ingredients 9

1/2 cup honey
1/3 cup sugar
3 cups water
Zest and juice of 1/2 orange, zest removed with a vegetable peeler cut in wide strips
Zest and juice of 1/2 lemon, zest removed with a vegetable peeler cut in wide strips
2 pieces star anise
1 piece thin cinnamon stick (about 1½ inches long)
1 piece vanilla bean (about 2 inches long), split, seeds removed with a paring knife, seeds and bean reserved and scraped
3 medium apples or pears, peeled, halved, and cored

Steps:

  • Put all the ingredients except the fruit in a large saucepan, turn the heat to medium-high, and bring to a boil. As soon as the liquid boils, reduce the heat to medium-low and simmer the syrup for 5 minutes.
  • Carefully drop the apples or pears into the pan and bring the syrup back to a simmer. Cover the pan and cook until the fruit can be pierced easily with a thin knife, 10 to 15 minutes, depending on the fruit; check early and often. Using a slotted spoon, transfer the apples or pears to a bowl.
  • Turn up the heat and boil the syrup for another 10 minutes, at which point you'll have about 1¼ cups. Pour the syrup over the fruit, cover, and let cool until slightly warm or at room temperature.

Nutrition Facts : @context http, Calories 192, UnsaturatedFat 0 grams, Carbohydrate 51 grams, Fat 0 grams, Fiber 4 grams, Protein 1 gram, SaturatedFat 0 grams, Sodium 7 milligrams, Sugar 45 grams

POACHED APPLES



Poached Apples image

Use cranberry juice and orange flavor gelatin in this Poached Apples recipe. Then, top these Poached Apples with COOL WHIP and sliced almonds!

Provided by My Food and Family

Categories     Home

Time 1h30m

Yield 4 servings

Number Of Ingredients 6

2 cups cranberry juice
1 pkg. (3 oz.) JELL-O Orange Flavor Gelatin
2 Braeburn apples, each cut into 8 wedges
1/2 cinnamon stick
1/4 cup thawed COOL WHIP Whipped Topping
2 Tbsp. sliced almonds, toasted

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.

Nutrition Facts : Calories 230, Fat 3 g, SaturatedFat 1 g, TransFat 0 g, Cholesterol 0 mg, Sodium 85 mg, Carbohydrate 0 g, Fiber 3 g, Sugar 0 g, Protein 4 g

POACHED APPLE WITH CINNAMON.



Poached apple with cinnamon. image

The nicest dessert on the planet. All that is required is one apple, ribena and a dash of sugar and cinnamon. Dieting just became the best thing in the world!

Provided by iloveolives

Time 15h

Yield Serves 1

Number Of Ingredients 0

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 :)

POACHED APPLES WITH VANILLA CINNAMON SYRUP



Poached Apples with Vanilla Cinnamon Syrup image

Provided by Tyler Florence

Categories     dessert

Time 1h

Yield 4 servings

Number Of Ingredients 6

4 granny smith apples, peeled with the stem on
3 cups of sugar
2 vanilla beans, split and scraped
4 cinnamon sticks
2 quarts of water
Juice of one lemon

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 APPLES WITH VANILLA YOGURT



Poached Apples with Vanilla Yogurt image

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

1 1/2 cups fruity red wine (such as Syrah or Zinfandel)
3/4 cup sugar
1/3 cup fresh orange juice
2 3x1" strips orange peel (white pith trimmed)
1 3x1" strip of lemon peel (white pith trimmed)
1 cinnamon stick
1 whole star anise
4 medium Pink Lady, Golden Delicious, or Braeburn apples, peeled, cored
1 cup 2% Greek-style yogurt
1 1/2 tablespoons honey
1 vanilla bean, split lengthwise

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.

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