Poached Apples with Vanilla Yogurt |
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Prep Time: 25 Minutes Cook Time: 30 Minutes |
Ready In: 55 Minutes Servings: 4 |
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Thick and creamy vanilla bean-infused Greek yogurt replaces the usual dollop of whipped cream for a delicious and low-fat dessert. Ingredients:
1 1/2 cups fruity red wine (such as syrah or zinfandel) |
3/4 cup sugar |
1/3 cup fresh orange juice |
2 3x1 strips orange peel (white pith trimmed) |
1 3x1 strip of lemon peel (white pith trimmed) |
1 cinnamon stick |
1 whole star anise |
4 medium pink lady, golden delicious, or braeburn apples, peeled, cored |
1 cup 2% greek-style yogurt |
1 1/2 tablespoons honey |
1 vanilla bean, split lengthwise |
Directions:
1. 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.
2. 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).
3. Combine yogurt and honey in a small bowl. Scrape in seeds from vanilla bean; whisk until the yogurt sauce is smooth and well blended.
4. Divide yogurt sauce among plates. Place warm apples on top. Drizzle syrup over.
5. Per serving: 323 calories, 1 g fat, 74 g carbohydrate Nutritional analysis provided by Bon Appétit
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