Cranberry Poached Apples

Nothing Says fall and change of seasons like apples. These apples can be prepared the night before and served chilled or warm

6 small apples, about the size of a peach
3 cups cranberry juice
1/2 C sugar
1 small lemon, cut into pieces, seeds removed and ground
3/4 C figs, chopped fine
2 Tbs brown sugar
1/4 C finely chopped walnuts

Peel the apples and core three quarters of the way to the base. Put the cranberry juice, sugar and ground lemon into a saucepan large enough to hold the apples in one layer, Bring to a boil, stir and add the apples to the pan Add enough water so the liquid comes halfway up the sides of the apples. Cover the pan and bring to a simmer. Uncover and spoon the poaching liquid all over the apples every few minutes and turn them around gently in the liquid so they are coated often. Depending on their size the apples should simmer 10 to 20 minutes to be tender but don't overcook to make them mushy or falling apart. When they are tender remove the pan from the heat and let them cool in liquid.
In a small bowl mix the figs, brown sugar, walnuts and lemon juice. When apples cool, stuff the cored cavity with the fig mixture. Put them in a bowl, add sugar or lemon to liquid as needed to taste. Pour 1-1/2 cups of liquid over apples and refrigerate until needed.

Recipe Summary:
Yield: 6 servings
Prep Time: 30 minutes
Cook Time: 10 to 20 minutes
Rating: 5 of 5 stars

Other recipes by Sans-Souci Euro Inn:
Baked Bananas
Fresh Pear Cake

Recipe Provided By:
Sans-Souci Euro Inn
New Buffalo, MI

New Buffalo Bed and Breakfast Inns