Poached Apples With Whipped Cream And Pistachios Recipes

Steps:

• Place the water, sugar, lemon juice and cinnamon in a large saucepan and bring to a full boil.
• Insert 3 cloves around the top of each apple. Place the apples side by side in the saucepan and baste with the syrup. (If apples don't stand up, slice off a very small portion off the bottom of apple to make a level base.) Lower the heat, cover pan and let simmer very gently, basting occasionally, about 10 to 15 minutes or just until apples become tender. Remove pan from the stove, and set aside to cool. While the apples cool, whip the cream (if not already done).
• When cool enough to handle, transfer apples to individual serving dishes. Discard the cloves, and spoon the whipped cream into the center of each apple. Spoon a little of the pan syrup over the whipped cream and sprinkle the chopped pistachios on top. Chill until ready to serve.

Steps:

• Poach apples:
• Peel top third of each apple and rub peeled part with lemon half. Put apples in a wide 5-quart heavy pot and add cider and brown sugar. Bring to a boil, covered, over medium heat (this will take 25 to 30 minutes). Remove from heat and cool apples in cider, covered, about 1 hour.
• Make candied walnuts:
• Preheat oven to 450°F with rack in lower third.
• Stir together all ingredients with a pinch of salt, then spread on a small baking sheet into a 10-inch round. Bake, rotating sheet halfway through, until golden, 5 to 6 minutes. Transfer to a rack and loosen nuts, then cool (nuts will crisp as they cool).
• Whip cream and assemble dessert:
• Beat cream with sugar, rum, and vanilla using an electric mixer until it just holds soft peaks.
• Drain apples, reserving poaching liquid for another use. Put an apple on each plate and sprinkle with candied walnuts. Dollop cream next to each apple and drizzle (bottled) boiled cider all over.

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.

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.

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.