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Reduce the heat to low and add apples and let it simmer until tender. This may take about 15-20 minutes. Once the apples are tender, take the apples, the cinnamon stick and the orange peels out of the milk-pan. Increase the heat to high and let the wine mixture cook until it becomes a thick syrup. To serve, combine yoghurt and honey.
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Peel, halve, and core the apples. Bring juice, raisins, and butter to a boil in a skillet. Lower apple halves carefully into juice mixture, reduce heat to low, and simmer gently until just soft (7-10 minutes). While apples simmer, mix cornstarch with just enough cold water to make a thin paste. Transfer apples to a serving dish, cut side down.
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Plop in firm peeled apples and let them simmer in the covered pot. They're ready when a fork goes in easily, but the fruit isn't soggy, about half an hour. Remove the apples with a slotted spoon.
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Remove the apples and set them aside on a plate. Remove and discard of the cinnamon sticks and ginger. To make optional syrup: Bring liquid to a boil, and boil uncovered for 30-45 minutes, until liquid is reduced to about half a cup and is thick and syrupy. Pour the syrup over the poached apples.
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Steps to Poach an Apple in the Microwave. Now that you have your ingredients, follow these easy steps: Start by washing the apple and removing the core. You can use a paring knife or an apple corer to do this. Once the apple is cored, place it in a microwave-safe dish. Next, pour the tablespoon of water over the apple.
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Put the apples in the poaching liquid and cover the pot. Reduce the temperature to simmer and let the apples poach for at least 20 minutes. Pierce the apple with a fork to test for doneness. The fork should go in easily, but the fruit should still have some firmness. Remove the fruit with a slotted spoon when it has finished cooking and put it.
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Eat the poached pears with a spoon and knife with a drizzle of poaching liquid. Serve over a bed of mascarpone, ricotta, or crème fraîche. Drizzle with honey or maple syrup and top with a generous dollop of lightly sweetened whipped cream. Top with a scoop of vanilla ice cream or lemon sorbet and a drizzle of store-bought or homemade caramel.
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Step 1. Put all the ingredients except the fruit in a large saucepan, turn the heat to medium-high, and bring to a boil. As soon as the liquid boils, reduce the heat to medium-low and simmer the syrup for 5 minutes. Step 2. Carefully drop the apples or pears into the pan and bring the syrup back to a simmer.
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Step 4: Bring 1 cup of granulated sugar and enough water to cover the apples to a boil in a pot. Pro Tip: adjust the sugar based on the tartness of the apple or personal preference. Step 5: Carefully add the cored apples one by one to the boiling water using tongs. Step 6: Cook for 5 minutes on each side (flipping/turning the apples over at 5.
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Directions. In a large saucepan, bring the sugar, water and red-hots to a boil. Cook and stir until red-hots are dissolved, about 5 minutes. Reduce heat; carefully add apples. Cover and simmer for 15 minutes or just until apples are tender, turning once. With a slotted spoon, remove apples to a large bowl.
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Make the Poaching Liquid: In a large pot, combine the water, sugar, vanilla extract, cinnamon stick, and the zest and juice of the lemon. Bring the mixture to a simmer over medium heat, stirring occasionally. Poach the Apples: Once the poaching liquid is simmering, carefully add the apple quarters. Let them simmer for about 15-20 minutes, or.
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How to Poach Apples. Step 1. Peel and core your apples and set aside. Step 2. Add honey, sugar, water, orange and lemon zest and juice, cinnamon, vanilla, and star anise (if using) to a large saucepan on medium-high heat. After the mixture reaches the boiling point, simmer for 5 minutes. Step 3.
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Method. STEP 1. Heat the cider, light brown sugar, spices and lemon zest in a pan, stirring occasionally until the sugar has dissolved. Peel the apples and add carefully to the hot cider. Bring the cider back to the boil, then turn the heat down and simmer for 20 minutes or until a sharp knife slips easily through the apple flesh.
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Directions. In a roomy one gallon pot place peeled apples, vanilla, cinnamon and sugar. Cover with water then bring to a simmer over medium to low heat for twenty minutes. Once the apples are soft.
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Subscribe Now:http://www.youtube.com/subscription_center?add_user=ehowhealthWatch More:http://www.youtube.com/ehowhealthPoaching is a wonderfully healthy and.
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Wash the fruit to prepare it for use. 2. Cut the fruit into large pieces, quarters or halves, as preferred. Large stone fruits such as peaches and nectarines are best cut into neat halves, for nice presentation and for retaining their texture. 3. Pour the water into the saucepan or skillet/frying pan with high sides.
