Poached Apples with Vanilla Yogurt

Take advantage of apple season with this delicious recipe, and so easy too! This might just be your next favorite dessert.

Try a thick and creamy vanilla bean-infused Greek yogurt to replace the usual dollop of whipped cream for a delicious and low-fat dessert.


•    1 1/2 cups fruity red wine (such as Syrah or Zinfandel)

•    3/4 cup sugar

•    1/3 cup fresh orange juice

•    2 3×1″ strips orange peel (white pith trimmed)

•    1 3×1″ strip of lemon peel (white pith trimmed)

•    1 cinnamon stick

•    1 whole star anise

•    4 medium Pink Lady, Golden Delicious, or Braeburn apples, peeled, cored

•    1 cup 2% Greek-style yogurt

•    1 1/2 tablespoons honey

•    1 vanilla bean, split lengthwise


Combine wine, sugar, orange juice, orange peel, lemon peel, cinnamon stick, star anise, and 2 cups water in a large heavy saucepan over medium heat. Bring to a boil, stirring until sugar is dissolved.

Add apples; reduce heat to low and simmer, occasionally rotating apples, until tender when pierced with a sharp knife, 25-30 minutes.

Using a slotted spoon, transfer apples to a plate and set aside. Strain poaching liquid in pan into a small saucepan, discarding solids in strainer. Set saucepan over medium-high heat and simmer, stirring occasionally, until poaching liquid is syrupy and reduced to about 3/4 cup, 10-15 minutes (syrup will thicken as it cools).

Combine yogurt and honey in a small bowl. Scrape in seeds from vanilla bean; whisk until the yogurt sauce is smooth and well blended.

Divide yogurt sauce among plates. Place warm apples on top. Drizzle syrup over.

Recipe courtesy of Epicurious

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