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Cranberry Poached Apples




Source of Recipe


Internet


List of Ingredients




6 small apples (preferably about the size of a peach)
3 cups cranberry juice
½ cup sugar
1 small lemon, cut into pieces, seeds removed, and ground
¾ cup figs, chopped fine
2 tablespoons brown sugar
¼ cup finely chopped walnuts
2 tablespoons lemon juice



Recipe



Peel the apples and core three quarters of the way to the base. Put the cranberry juice, sugar, and ground lemon into a saucepan large enough to hold the apples in one layer. Bring to a boil, stir, and add the apples to the pan. Add enough water so the liquid comes halfway up the sides of the apples. Cover the pan and bring to a simmer. Uncover and spoon the poaching liquid all over the apples every few minutes, and turn them around gently in the liquid so they are coated often. Depending on the size of the apples, they should simmer 10 to 20 minutes to become tender. Be careful not to cook them to the point where they are falling apart. When the apples are tender, remove the pan from the heat and let them cool in the poaching liquid.

In a small bowl, mix the figs, brown sugar, walnuts, and lemon juice. When the apples are cool, stuff the cored cavities with the fig mixture. Put them in a bowl, taste the liquid, and stir in more sugar or lemon juice to taste. Pour ½ cups of the liquid over the apples and refrigerate until needed. Serve warm or cold. Six servings.