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Active Time
25 minutes
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Total Time
55 minutes
Thick and creamy vanilla bean-infused Greek yogurt replaces the usual dollop of whipped cream for a delicious and low-fat dessert.
Ingredients
Makes 4 servings
Step 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.
Step 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).
Step 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.
Step 4
Divide yogurt sauce among plates. Place warm apples on top. Drizzle syrup over.
Nutrition Per Serving
How would you rate Poached Apples with Vanilla Yogurt?
Leave a Review
Reviews (10)
Back to TopThis is fabulous - much more than the sum of its parts. It did take longer than 15 minutes to cook the sauce down- that is my only (very minor) complaint.
Anonymous
California
9/28/2020
The apples needed more time to poach but in general it was easy and delicious. I forgot to put the orange rind in. Whoops. I used a mulled wine tea bag instead of the cinnamon stick. I really loved it but it takes a fair bit of time in the kitchen especially if you have guests. I think this can't be served cold due to the syrup (turned sour caramel) getting harder.
madcat19
London, UK
11/28/2015
I think this is a great-tasting recipe that requires relatively modest effort. My gf and I both loved it. I would agree with other reviewers in that you should cook the apples a bit less than the recipe calls for or they will fall apart, and I also agree that the sugar could be reduced a bit. Overall very tasty and beautiful presentation!
cantorjm
san diego
2/14/2012
Hey Accola56...enlarge the picture by clicking on it in the recipe. The apple is DEFINITELY peeled. It's just completely taken on the color of the wine.
amybeth41
1/10/2012
Loved. I didn't have enough red wine, so I mixed red, white, water, and balsamic vinegar together along with only a small amount of sugar, and juice from half an orange. I seasoned this with cinnamon and nutmeg as well as one star anise. The magic comes when everything has cooked down! Caramel wine over a baked apple! Yum. Will definitely make again.
Quainey
1/1/2012
The best poached fruit recipe ever! I had to substitute a bit due to the fact that I didn't have any orange juice or orange peel. I used all lemon peel instead, cranberry juice for the tartness of the orange and threw the deseeded vanilla pod into the syrup which upped the vanilla quotient beautifully. I used homemade non-greek yogurt but it was still excellent.
accola56
Arkansaw, WI
12/5/2011
sorry, haven't made this, but have a question for those who have. the recipe calls for apples that have been peeled and cored, but the photo looks like neither have been done. did you peel apples or not?
lacalvo
Wallingford, CT
12/2/2011
I made this the other night for my girlfriend and I. We were both impressed, decadent and beautiful! You have to be careful with the apples, maybe cook them a few minutes less than what was called for, otherwise the fall apart and look bad. Handle them carefully during poaching as well. It took 2 or 3 times longer to reduce the sauce to a syrup than listed, so be sure to prop the apples up against each other so they do not break apart while waiting that long. Also, I would cut the sugar down, as this is a VERY sweet dessert. Overall a great dessert to serve to guests.
cantorjm
San Diego
11/29/2011
Loved this recipe. Very easy and great presentation. I walked away during poaching and came back to boiling liquid. The apples split open making unattractive presentation. Was this because of the boiling?
Anonymous
11/21/2011
Well, well, well. What a little beauty! Not only is the dessert gorgeous to look at it is a pleasure to make. Too easy! I served it last night to girlfriends and they loved it. One said that she doesn't normally like fruit for dessert but she raved about it and wanted the recipe. The only thing I'll do differently next time is swap either allspice or clove for the star anise--I'm just not a fan. Can't wait to make this again!
gilreed
Saint John, NB
11/9/2011
