Desserts

DESSERTS

APPLE ICE
5 C sliced McIntosh apples
1 C water
3/4 C sugar
1/2 tsp finely grated lemon peel

In saucepan, combine apples, water and sugar. Heat to boil, simmer 6-8 minutes or until tender. Puree apple mixture in blender or food processor fitted with chopping blade; stir in lemon peel. Pour mixture into 8 or 9 inch metal pan and freeze until almost hard. Return to blender or food processor and puree until chunks break up and mixture is fluffy. Pack in freezer-proof container and store in freezer until ready to serve. Makes 8 servings.
Nutrient Analysis Per Serving: Calories, 110; Fat, 0 g; Cholesterol, 0 mg; Fiber, 1 g;
Sodium 0 mg; Percent calories from Fat, 2%.

BAKED APPLES
4 Rome or Empire apples
1 1/2 Tbs margarine
1/3 C brown sugar
3 T chopped walnuts
1/4 C apple juice or water
3 Tbs raisins

Core apples. Combine margarine and sugar, add raisins and nuts and stuff into cavity of apples. Place apples in individual serving dishes. Pour 1 Tbs apple juice over each apple. Cover with wax paper. Cook 8 minutes or until tender. Makes 4 servings.
Nutrient Analysis Per Serving: Calories, 253; Fat, 8 g; Cholesterol, 0 mg; Fiber, 3 g;
Sodium, 58 mg; Percent calories from Fat, 30%.

BAKED APPLES WITH FRESH MINT
4 New England Red Delicious apples
1/2 C raisins
1/4 C brown sugar
1 Tbs fresh mint, minced
2 tsp margarine

Core apples and peel off a 1" strip around the hole on the top of each apple. Place apples in a shallow baking dish. Combine raisins, brown sugar and mint. Fill apples with raisin mixture. Top the raisin filling in each apple with 1/2 tsp margarine. Bake at 350° for about 50 minutes or until apples are tender. Makes 4 servings.
Recipe provided by The Green House Fine Herbs.
Nutrient Analysis Per Serving: Calories, 251; Fat, 3 g; Cholesterol, 0 mg; Fiber, 5 g;
Sodium, 32 mg; Percent calories from Fat, 10%.

CITRUS BERRY SHERBET
1 envelope unflavored gelatin
juice of 3 fresh oranges (1 C)
1 tsp grated peel and juice of 1 fresh lemon
1/4 C sugar
1 1/2 C mashed fresh or thawed, frozen strawberries or boysenberries (no sugar added)
1/2 C unsweetened applesauce

In saucepan, soften gelatin in orange and lemon juice. Add sugar and lemon peel. Stir over low heat until gelatin and sugar are dissolved. Cool. Stir in strawberries and applesauce. Pour into shallow pan. Freeze until firm, about 4 hours. Makes six 1/2 cup servings.
Nutrient analysis per serving: Calories, 98; fat, 0 g; cholesterol, 0 mg; fiber, 2 g; sodium, 6 mg; Percent calories from fat, 3%.

APPLE MERINGUES
2 large Rome apples, pared and halved (about 3/4 pound)
2 C apple juice
1/2 C orange marmalade
2 egg whites
2 Tbs sugar
2 Tbs chopped, toasted almonds

Poach apples in apple juice about 5-7 minutes or until barely tender; drain. Spoon 2 Tbs marmalade into center of each half. Beat egg whites to soft peaks. Add sugar gradually; beat until stiff. Fold in almonds. Cover tops of apple halves to edges with meringue. Bake at 350 7 to 10 minutes or until lightly browned. Makes 4 servings.
Nutrient Analysis Per Serving: Calories, 264; Fat, 3 g; Cholesterol, 0 mg; Fiber, 2 g;
Sodium, 35 mg; Percent calories from Fat, 9%.

SPICED BAKED APPLES
1/2 C sugar
2 Tbs all-purpose flour
1 1/2 tsp ground cinnamon
6 Empire apples
2 Tbs melted margarine
1/3 C chopped walnuts

Heat oven to 350°. In pie plate or shallow dish, combine sugar, flour and cinnamon, mixing well. Peel and partially core apples, leaving bottom end of apple cores in place. Dip apples in melted margarine, then roll in sugar mixture. Place coated apples in shallow baking dish. Combine walnuts, remaining margarine and remaining sugar mixture; spoon into centers of apples. Add water to just cover bottom of baking dish. Bake 45 minutes or until apples are tender. Makes 6 servings.

Microwave version:
Coat and fill apples as directed above; place in microwave-safe baking dish. (Omit adding water to dish.) Microwave, uncovered, on high (100%) 11-12 minutes or until apples are tender. (If microwave does not have carousel, rotate dish one-quarter turn every 3 minutes.) If necessary, loosely cover apples with waxed paper to prevent spattering. Let apples stand 3-5 minutes before serving.
Nutrient Analysis Per Serving: Calories, 274; Fat, 9 g; Cholesterol, 0 mg; Fiber, 5 g;
Sodium, 45 mg; Percent calories from Fat, 29%.

HONEY BAKED APPLES
6 large Rome apples
6 tsp honey
1/4 C orange juice
1 tsp sugar
pinch nutmeg
1 orange

Core apples, being careful not to cut all the way through. Peel about 1/3 of the way down from the stem end. Combine honey and orange juice; pour into centers of apples. Set in baking dish. Pour a little hot water in bottom of pan. Bake at 400° degrees for 50-60 minutes or until apples are tender. Sprinkle tops with a little sugar and nutmeg. Run under broiler to glaze. Quarter orange slices and tuck them in center of apples after glazing. Makes 6 servings.
Nutritional analysis per serving: Calories, 167; Fiber, 5 g.; Choles terol, 0; Sodium, 2 mg. Percent calories from: Protein, 2%; Carbohydrate, 95%; Fat, 3%.

LEMONY POACHED APPLES
3 large Rome apples, cored
1 1/2 C apple juice
1 1/2 tsp grated lemon peel
1/8 tsp ground ginger

Remove peel around top half of each apple. Combine remaining ingredients; bring to boil.
Reduce heat and simmer; uncovered, 5 minutes. Place apples in hot apple juice. Cover and
simmer about 15 minutes or until apples are tender but still hold their shape; baste and rotate apples frequently. Remove apples with slotted spoon; halve each apple and place in individual serving dishes. Strain juice and return to pan. Boil until juice is reduced to 1 cup; serve warm over warm apples. Makes 6 servings.
Nutrient Analysis Per Serving: Calories, 71; Fat, 0 g; Cholesterol, 0 mg; Fiber, 1 g;
Sodium, 2 mg; Percent calories from Fat, 4%.

NECTARINE BERRY ICE
3/4 C apple juice or white grape juice or water
5 fresh nectarines, pureed
1 C fresh or frozen red berries, pureed

In large bowl, combine all ingredients. Freeze in freezer container or in ice cream maker
according to manufacturer's directions. Thirty minutes before serving, process in food processor and refreeze until serving. Makes 8 servings.
Recipe provided by the California Tree Fruit Agreement.
Nutrient analysis per serving: Calories, 61; fat, 0 g; cholesterol, 0 mg; fiber, 2 g; sodium, 1 mg; Percent calories from fat, 0%.

ORANGE POACHED APPLE
6 small Empire apples
1 1/2 C orange juice
1/2 C cream sherry
1 stick cinnamon
2 tsp grated orange peel

Core apples from bottom, leaving top side of apples unpierced; peel apples. In 2 quart saucepan, combine orange juice, sherry and cinnamon; heat to boil. Reduce heat to simmer, add apples and cook, covered, 30-40 minutes or until apples are tender. (Rotate apples occasionally to cook evenly.) With slotted spoon, transfer apples to serving dish, garnish with orange peel and serve. Makes 6 servings.
Nutrient Analysis Per Serving: Calories, 116; Fat, 0 g; Cholesterol, 0 mg; Fiber, 2 g;
Sodium, 2 mg; Percent calories from Fat, 3%.

PEACH BAKED APPLES
6 medium apples (suggested: Empire, Gala, Ida Red, Jonagold, Jonathan, Rome, McIntosh)
1/4 C peach preserves
1/4 t cinnamon
1/4 C apple cider or apple juice
3/4 C crumbled chewy oatmeal cookies

Cut apples in half and core. Place in 13 x 9 x 2 inch baking pan, cut side up. Combine preserves, cinnamon and apple juice or cider. Drizzle over cut sides of apples. Cover pan tightly with foil. Bake in 350° oven about 35 minutes or until apples are just tender. Sprinkle crumbled cookies over cut surface of apples and drizzle with preserve mixture in bottom of pan. Bake 5 minutes longer, uncovered. Serve warm or cold. Can be topped with whipped topping or frozen vanilla yogurt, if desired. Makes 6 servings.
Nutritional analysis per serving: Calories, 215; Fat, 5 g; Cholesterol, 0 mg; Fiber, 4 g;
Sodium, 105 mg; Percent calories from fat, 19%.

POACHED APPLES WITH CRANBERRY SAUCE
1/3 C whole cranberry sauce
1/4 tsp grated orange peel
1/8 tsp ground nutmeg
3/4 C water
1/2 C orange juice
1/3 C sugar
2 large Macoun or McIntosh apples

Combine cranberry sauce, orange peel and nutmeg. Combine water, orange juice and sugar; heat to boiling. Core apples, being careful not to cut through blossom ends. Peel a third of the way down from the stem ends. Place apples in boiling water mixture and simmer until tender, about 20 minutes; remove and drain. Fill centers with cranberry mixture. Serve warm. Makes 4 servings.
Nutrient Analysis Per Serving: Calories, 175; Fat, 0 g; Cholesterol, 0 mg; Fiber, 3 g;
Sodium, 7 mg; Percent calories from Fat, 2%.

SAUTEED APPLE SLICES WITH APRICOT SAUCE
3 oz. dried apricots (10 large)
2 16-oz. cans apricot halves, drained (juice-pak)
1/3 C water
3 large tart apples (1 1/2 pounds total), cored, peeled and cut into 16ths
1/3 C sugar
1 tsp vanilla

For apricot sauce:
Combine dried apricots in bowl with enough hot water to cover and let stand 10 minutes to soften. Drain thoroughly. Steel knife: Puree dried apricots in work bowl 10 seconds. Add drained canned apricots and blend 20 seconds. With machine running, add 1/4 cups water and mix well (consistency should be thick but flowing; add remaining water if necessary). Transfer to container. Cover tightly and chill until 15 minutes before serving time.

For apples:
Combine apple slices, sugar and vanilla in large skillet. Place over high heat and cook, tossing mixture with spatula, until apples are tender but still crisp, about 3 minutes. Spoon 3 tablespoons apricot sauce on each dessert plate. Arrange 6 warm apples slices on top. Serve immediately. Make 8 servings.
Nutritional analysis per serving: Calories, 132; Fiber, 3 g.; Choles terol, 0; Sodium, 5 mg. Percent calories from: Protein, 3%; Carbohydrate, 95%; Fat, 2%.