SAUTEED APPLES
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
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 AND BRûLéED APPLES WITH ICE CREAM
A thin layer of caramelized sugar on the surface of these apples mimics the crackle of crème brûlée. Finally, a good reason to poach fruit.
Provided by Claire Saffitz
Yield 8 servings
Number Of Ingredients 11
Steps:
- Bring apple cider, maple syrup, butter, vinegar, and salt to a simmer in a large Dutch oven or other heavy pot over medium-low heat, stirring to melt butter. Add apples to pot in a single layer (you might need to cook in batches depending on the size of your pot) and return liquid to a very gentle simmer. Cook, turning apples halfway through, until a skewer (or the tip of a small knife) slides easily through flesh but apples stay intact, 20-25 minutes; set aside.
- Remove apples from pot with a slotted spoon and place, cut side up, on a rimmed baking sheet; set aside. Bring liquid in pot to a boil over medium-high heat. Cook, swirling occasionally, until reduced to a thick caramel with bubbles that slowly expand and then pop, 15-20 minutes. Add cream and stir until sauce is smooth. Reduce heat to low and keep sauce warm in pot while you brûlée the caramel apples.
- Sprinkle cut sides of reserved apples with sugar and caramelize with kitchen torch (alternatively, you can brûlée them under the broiler, about 3 minutes).
- To serve, scoop ice cream into bowls; place an apple half, brûléed side up, in each. Drizzle with warm caramel sauce and top with some nuts.
- Apples can be braised 1 day ahead. Let cool in liquid, then cover and chill. Reheat over low before continuing.
BRAISED RED CABBAGE WITH APPLES
I love this recipe for braised red cabbage with apples. It's simple, and can be made in to a festive winter side dish if you add cinnamon and orange.
Provided by Kat O
Categories Fruits and Vegetables Vegetables Cabbage Red Cabbage
Time 1h
Yield 4
Number Of Ingredients 8
Steps:
- Juice one orange half. Remove and discard the peel from the second half, and cube the flesh.
- Combine cabbage, apples, onion, vinegar, cinnamon, and salt in a large stock pot over low heat. Add orange juice and chopped flesh, then season with pepper. Cover and simmer, stirring occasionally, until cabbage is tender and has reduced, at least 45 minutes.
Nutrition Facts : Calories 127 calories, Carbohydrate 32 g, Fat 0.4 g, Fiber 7.5 g, Protein 3.8 g, SaturatedFat 0.1 g, Sodium 639.4 mg, Sugar 20.7 g
CHUNKY CINNAMON-ORANGE APPLESAUCE
A must-have recipe for the Jewish holidays or any time! Not to mention it's the perfect counterpart to your favorite potato latke recipe! Serve warm or chilled.
Provided by Annie
Categories Side Dish Applesauce Recipes
Time 50m
Yield 12
Number Of Ingredients 9
Steps:
- Cook apples and orange juice in a large heavy pot over medium heat, stirring frequently, until apples begin to soften, about 10 minutes. Stir white sugar, brown sugar, cinnamon, orange zest, lemon zest, nutmeg, and lemon juice into apples. Cook, stirring often, until applesauce is chunky and thickened, about 25 minutes. Serve warm or chilled.
Nutrition Facts : Calories 134.9 calories, Carbohydrate 35.8 g, Fat 0.2 g, Fiber 3.1 g, Protein 0.7 g, SaturatedFat 0.1 g, Sodium 2.5 mg, Sugar 31.6 g
BRAISED APPLES WITH ORANGE SAUCE
Provided by Moira Hodgson
Categories dessert, side dish
Time 1h
Yield 6 servings
Number Of Ingredients 9
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
BRAISED LEEKS & APPLES
Cook vegetables in stock and herbs for a tasty and tender side dish that's perfect with a roast
Provided by Good Food team
Categories Dinner, Side dish
Time 30m
Number Of Ingredients 5
Steps:
- Arrange the leeks and apple wedges in a single layer in a wide, shallow casserole dish with a lid. Poke the sprigs of thyme in among the leeks and pour over the stock. Season and dot the butter on top.
- Place over a medium heat, bring to the boil, then put the lid on and gently simmer for 15 mins or until the apples and leeks are tender.
Nutrition Facts : Calories 60 calories, Fat 3 grams fat, SaturatedFat 1 grams saturated fat, Carbohydrate 8 grams carbohydrates, Sugar 7 grams sugar, Fiber 3 grams fiber, Protein 2 grams protein, Sodium 0.2 milligram of sodium
APPLE BRAISED PORK
Apples add fruity flavor to the gravy that's served with this tender herb-rubbed pork roast. "Try serving it with baked apple slices, boiled potatoes or French bread", suggests Diane Hixon from Niceville, Florida.
Provided by Taste of Home
Categories Dinner
Time 1h30m
Yield 12 servings.
Number Of Ingredients 10
Steps:
- Combine the thyme, sage and pepper; rub over pork. In a Dutch oven, brown meat on all sides in oil; remove and keep warm. In the same pan, saute onion and garlic until tender. Add the apple, apple juice concentrate and salt; bring to a boil. Return meat to the pan. , Cover and bake at 325° for 55-75 minutes or until a thermometer reads 160°, basting occasionally with juices.Remove to a serving platter and keep warm. Let stand for 10 minutes before slicing., Pour cooking liquid into a measuring cup; skim off fat. Cool cooking liquid slightly; place in a blender or food processor. Cover and process until smooth. Serve with the roast.
Nutrition Facts : Calories 219 calories, Fat 9g fat (3g saturated fat), Cholesterol 68mg cholesterol, Sodium 144mg sodium, Carbohydrate 8g carbohydrate (0 sugars, Fiber 1g fiber), Protein 25g protein. Diabetic Exchanges
SKIP'S HOMEMADE APPLESAUCE
This recipe comes from Skip Hellewell. Any medium-size apples can be used.
Provided by Martha Stewart
Categories Kid-Friendly Recipes
Time 30m
Yield Makes 6 cups
Number Of Ingredients 4
Steps:
- Bring a large pot of water to a boil. Peel and quarter apples. Boil apples until tender, about 12 minutes.
- Drain apples, and return to pot. Mash apples until chunky or smooth, depending on your preference. Stir in orange juice, sugar, and cinnamon. Sweeten with more sugar or season with more cinnamon if desired. Serve warm or cold.
DUCK LEGS BRAISED WITH SEVILLE ORANGES
This spin on classic roast duck in orange sauce uses the more intense Seville variety to braise the meat
Provided by Good Food team
Categories Dinner, Main course
Time 2h40m
Number Of Ingredients 15
Steps:
- Heat oven to 180C/160C fan/gas 4. Season the duck legs on both sides. Heat the oil in a large non-stick frying pan set over a medium heat. Place the legs in the pan, skin-side down, and fry until well browned. Turn them over and brown the flesh side. Remove the pan from the heat and pour away most of the fat. Lay the orange slices in the bottom of a ceramic baking dish and top with the duck legs.
- Return the pan to the heat. Add the chopped shallots, celery and carrot, and fry, stirring, for 4 mins to allow the vegetables to brown a little. Add the wine, bring to a simmer and cook for 2-3 mins. Add the herbs, garlic and chicken stock, mix everything together, then pour over the duck legs. Tuck the vegetable pieces in between the legs so they are submerged in the liquid. Add just enough water to almost cover the legs, then cook in the oven for 1 hr.
- Meanwhile, add half the butter to a frying pan set over a medium heat. Add the whole shallots and brown all over. After the duck has been in the oven for 1 hr, add the browned shallots and cook for a further 30 mins until tender. Remove the dish from the oven and transfer the legs to a baking tray. Lift out the whole shallots and put to one side. Strain the cooking liquid into a jug and skim off any fat or vegetable debris that comes to the surface.
- Increase oven to 200C/180C fan/gas 6. Place the duck legs back in the oven and let them crisp for 10 mins while you finish the sauce. Boil the liquid in a large pan and reduce until you have about 300ml, then season to taste and add sugar, if necessary. Finally, add the remaining butter and stir to melt, before returning the shallots to the pan and gently reheating. Serve the legs on a bed of buttered kale, drizzling the light sauce around it, with roast parsnips on the side.
Nutrition Facts : Calories 456 calories, Fat 30 grams fat, SaturatedFat 9 grams saturated fat, Carbohydrate 10 grams carbohydrates, Sugar 9 grams sugar, Fiber 3 grams fiber, Protein 34 grams protein, Sodium 0.7 milligram of sodium
BRAISED APPLES WITH SAFFRON AND CIDER
Tender apples are braised in cider and sherry; saffron lends the dish its yellow hue, and dried currants punctuate the look.
Provided by Martha Stewart
Categories Food & Cooking Dessert & Treats Recipes
Number Of Ingredients 9
Steps:
- Melt butter in a large saucepan over medium heat. Add shallot, and cook, stirring often, until soft, about 4 minutes. Add apples, and turn to coat. Stir in saffron, stock, cider, sherry, and currants, and season with salt. Bring to a boil. Reduce heat to low, and cover. Simmer, stirring occasionally, until apples are tender, 12 to 15 minutes.
- Using a slotted spoon, transfer apples to a bowl. Raise heat to medium-high, and cook sauce until reduced by half, about 10 minutes more. Season with pepper. Pour sauce over apples. Serve warm or at room temperature.
More about "braised apples with orange sauce recipes"
BRAISED AND BRûLéED APPLES WITH ICE CREAM RECIPE | BON APPéTIT
From bonappetit.com
5/5 (1)Estimated Reading Time 2 minsServings 8
- Bring apple cider, maple syrup, butter, vinegar, and salt to a simmer in a large Dutch oven or other heavy pot over medium-low heat, stirring to melt butter. Add apples to pot in a single layer (you might need to cook in batches depending on the size of your pot) and return liquid to a very gentle simmer. Cook, turning apples halfway through, until a skewer (or the tip of a small knife) slides easily through flesh but apples stay intact, 20–25 minutes; set aside.
- Remove apples from pot with a slotted spoon and place, cut side up, on a rimmed baking sheet; set aside. Bring liquid in pot to a boil over medium-high heat. Cook, swirling occasionally, until reduced to a thick caramel with bubbles that slowly expand and then pop, 15–20 minutes. Add cream and stir until sauce is smooth. Reduce heat to low and keep sauce warm in pot while you brûlée the caramel apples.
- Sprinkle cut sides of reserved apples with sugar and caramelize with kitchen torch (alternatively, you can brûlée them under the broiler, about 3 minutes).
- To serve, scoop ice cream into bowls; place an apple half, brûléed side up, in each. Drizzle with warm caramel sauce and top with some nuts.
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