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.
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?"|
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)
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|