Apples in Port

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

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

Garnish: 1 Tbsp. pistachio nuts, finely chopped


1. Wash and peel the apples. Cut apples in half, remove seeds, and cut into thick slices.

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.

Recent Posts

George Mardikian’s Chicken Tchakhokhbelli recipe, dish favored by Georgian princes.

My family and I had the distinct honor of meeting George Mardikian at his restaurant,…

3 months ago

Antonio Tahhan and his recipe for Kbeibat, Middle Eastern dumplings

My first encounter with Antonio (Tony) Tahhan, the Syrian-American food writer, researcher, and storyteller, spans…

3 months ago

Mother’s Day: year-long celebration

Mother’s Day isn’t an Armenian celebration. It’s one of those American “Hallmark” events – buy…

5 months ago

The ARAM Sandwich celebrates its 50th Anniversary!

When began in 2009, one of the earliest posts I wrote was about the…

6 months ago

Tahnabour (Yogurt Soup) from Marian Amiraian

Sometimes people are lucky enough to be in the right place, at the right time.…

8 months ago

Apricot Logs – Holiday Favorite!

This recipe first appeared on The Armenian Kitchen website in December, 2015. It's been one…

9 months ago

This website uses cookies. find out more.