As Doug and I prepare for vacation, we stop buying groceries one week ahead of time and use up whatever ingredients we have in the freezer and refrigerator.This year we were down to our last few apples and a half-full container of plain yogurt. Wondering what to make, Arto der Haroutunyan’s “The Yogurt Cookbook” came to my rescue.
There was a recipe for Apples in Port that sounded appealing. The closest we had to port was Harvey’s Bristol Cream, and the only nuts I had remaining were pecans, so I took a few liberties with this preparation. One thing I strongly recommend: If using sweet apples, reduce the amount of sugar.With a slight adjustment of the recipe, you’d have a pretty good pie filling, too …… just a thought!
|Apples in Harvey's Bristol Cream|
Here’s Arto’s recipe for…Apples in Port
Ingredients:1 lb. cooking apples
2 Tbsp. butter
¼ cup brown sugar
1 tsp. cinnamon
A few drops of rose water
2 ½ fl. oz. port (a bit more than ¼ cup)
½ cup plain yogurt
Garnish: 1 Tbsp. pistachio nuts, finely choppedDirections:
1. Wash and peel the apples. Cut apples in half, remove seeds, and cut into thick slices.
3. To the skillet, add brown sugar, cinnamon, rose water, and port. Cook another 5 minutes. Adjust ingredients according to your taste.
4. Use a slotted spoon to remove the apples into serving individual bowls. Strain the sauce and pour over the apples.
5. Top each serving with a dollop of yogurt. Sprinkle tops with chopped nuts. Serve immediately.