Poached Candy Apples Recipes

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.

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.

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:

• 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.

Steps:

• In a large saucepan, over medium heat, melt the cinnamon candies in the apple cider. Add the apples and spoon the sauce over the tops to coat. Reduce the heat to low, cover, and cook for 20 to 25 minutes, or until tender, turning occasionally during cooking and spooning the sauce over the tops. Serve warm with the sauce spooned over the apples, or allow to cool and chill in the sauce until ready to serve.

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.