October 21, 2012

Poached Apples with Cinnamon Cream


Poached Apples with Cinnamon Cream

This is easy and tasty and a little bit healthy. Warm poached apples with slightly spicy whipped cream.  No big deal and your house will smell like a holiday. The cinnamon sugar gives the whipped cream a tiny bit of less-than-smooth texture which I really like. Suits the rusticity of the dish. I think the apples are best served slightly warm or at room temperature. You can make these ahead of time and keep in the fridge for a couple of days. Let sit out for a bit before serving to warm up.


Poached apples


Serves 4

4 medium sized apples (I used Gala)
2 cups apple juice
1 cup cranberry juice
3 tablespoons white sugar
1 cinnamon stick

Peel and core apples (I don't have an apple corer so I used a paring knife - not pretty, but got the job done.) Bring juice, cinnamon sticks and sugar to a boil, then reduce to simmer and add apples. Simmer for 30 minutes, turning occasionally, or until fork tender. Let cool down in pot.

My daughter asked, "are those donuts?"
Once partially cooled, remove apples and cinnamon stick from pot, strain remaining poaching juice then boil until reduced by half or more into a syrup, about 8 minutes.


Cinnamon Whipped Cream

1/2 cup heavy cream
1 tablespoons sugar
1 teaspoon ground cinnamon (or a bit less if you want a less assertive cinnamon flavor)

Whip cream with mixer on high speed until almost thickened, then add sugar and cinnamon and beat until it holds a peak.

Slice apples (or not), drizzle with some of the syrup and plop a spoonful of whipped cream on top. Save any extra syrup to mix with sparkling water for a bright and yummy beverage.

Tiny bites are fun too


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