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.
With a slight adjustment of the recipe, you’d have a pretty good pie filling, too …… just a thought!
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| Apples in Harvey’s Bristol Cream |
Apples in Port
Serves 4
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
Directions:
1. Wash and peel the apples. Cut apples in half, remove seeds, and cut into thick slices.
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| Apples cooking |
2. Melt butter in a skillet; add apple slices and cook, stirring often, until they become soft and lightly browned, about 8 to 10 minutes.
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.
