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3 Granny Smith apples, halved from top to
bottom, peeled and cored
1 quart apple juice
1 cup dry white wine
juice of 1 orange
zest of 1 orange
2 vanilla beans, split, or 2 tbsp pure
vanilla extract
2 cinnamon sticks
1 clove
3 whole allspice or 1/4 tsp ground
1 whole nutmeg
1.5 quarter-size pieces of fresh
gingerroot (optional)
2 tbsp honey or brown sugar
frozen nonfat plain yogurt |
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Method :
Place the apple halves in a shallow pan
with the apple juice, wine, orange juice and orange zest. Add water if
necessary to cover the apples completely. Tie all the remaining
ingredients, except the honey or brown sugar and frozen yogurt, in a
piece of cheesecloth or a handkerchief. If you are using vanilla extract
instead of vanilla beans, add it to the pan. Place the cheese-cloth bag
with the apples and liquid. Bring to a boil, reduce to a simmer, and
poach the apples for 20 minutes, or until soft but not mushy. Carefully
remove the apples and cool. Discard the spice bag.
Add the honey to the poaching liquid and
reduce over medium-high heat for 20 minutes, or until reduced to 1/2
cup. Cool. Slice each half into 4 pieces. Fan the apple slices into 6
individual plates. Spoon the glaze over the tops and sides. Serve with
the yogurt.
Serves 6
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