Apple halves poached in spiced apple cider with a touch of lemon and cranberry make a delicious and attractive low-fat desert.
Poached Apples with Cranberry-Cider Sauce
| 4 cups | apple cider | 1 L |
| 2/3 cup | brown sugar | 150 mL |
| 1/3 cup | dried cranberries | 75 mL |
| 4 | whole cloves | 4 |
| 1 | 6-inch (15 cm) cinnamon stick, broken into a few pieces | 1 |
| 4 to 6 | Ontario apples (such as Cortland, Crispin, Golden Delicious, Idared, Jonagold, Northern Spy, Spartan, Russet) | 4 to 6 |
| Shredded zest of 1 lemon |
In
large saucepan, combine apple cider, brown sugar, cranberries, cloves
and cinnamon stick. Cover and bring cider to boil over high heat, stirring
occasionally.
Peel, halve and core apples. Place apples and lemon zest in cider; reduce heat and simmer for about 5 minutes or until apples are tender. Remove apples with slotted spoon; cover and chill.
Bring cider back to boil over high heat. Boil 5 minutes or until reduced to an almost syrupy consistency; chill. To serve, place two apple halves on plate and surround with cranberry/cider sauce.
Makes 4 to 6 servings.