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Article: Cider-baked apples. (recipe)
- Article from:
- Sunset
- Article date:
- May 1, 1985
CopyrightCOPYRIGHT 1985 Sunset Publishing Corp. This material is published under license from the publisher through the Gale Group, Farmington Hills, Michigan. All inquiries regarding rights should be directed to the Gale Group. (Hide copyright information)
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Just before serving, embellish this lighter version of baked apples with yogurt, or opt for the calories and top with butter. 1 quart cherry cider or cranberry-apple juice cocktail (or 3-1/2 cups dry white wine plus 1/3 cup sugar) 5 large Golden Delicious apples 1/4 cup chopped walnuts or pecans 3 tablespoons currants or raisins 1/2 teaspoon ground cinnamon 2 teaspoons sugar 3/4 cup unflavored yogurt, or 1/4 cup (1/8 lb.) butter or margarine
In a 3- or 4-quart pan, boil cider (or other liquid) on high heat, uncovered, until reduced to 1 cup.
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