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.