Cider Poached Apples Breakfast Recipe
Cider Poached Apples with Cinnamon Yogurt and Caramel Sauce Drizzle is a favorite breakfast fruit dish of customers at our Falmouth Cape Cod Bed and Breakfast and we are happy to share the recipe with you. Each breakfast at the Captain’s Manor Inn starts with a fruit dish and scone or muffin before we move onto the main entree of the morning. A fresh fruit cup is always a great way to start and yet as the fresh fruit is less abundant in the spring and late fall/winter this is a great fruit alternative. The recipe below can be modified for a smaller or a larger group based on your needs. We are providing the ingredients and preparation necessary to Serve 8 guests.
- ½ Gallon Apple Cider
- ½ bottle Apple Juice
- 2 cinnamon sticks
- 4 Apples (peeled, halved, and cored)
- ½ cup vanilla yogurt
- ½ teaspoon ground cinnamon
- ½ cup chopped pecans, candied
- ½ cup caramel sauce
- Bring apple cider, apple juice and cinnamon stick mixture to a boil over high heat. Let boil, uncovered about 25 minutes or until the liquid is reduced by about 1/3.
- Add Apples, cover and simmer about 15 minutes or until desired tenderness. Remove from heat and let cool. Refrigerate the apples in the cooking liquid overnight.
- Take your ½ cup of chopped pecans and spread in a single layer on a baking sheet. Sprinkle with a little sugar then toast in a preheated oven at 350 F for 8 to 10 minutes. Use immediately or store in a covered container in the refrigerator.
- Combine yogurt and ground cinnamon in a small bowl. Pour into a cake decorating bag or a squeeze bottle and then drizzle yogurt on each serving plate. Next place a poached half apple on top of the yogurt sauce. Drizzle more yogurt over the top of the apple and drizzle some caramel sauce then sprinkle with toasted pecans.
We hope you enjoy from all the staff at The Captain’s Manor Inn in Falmouth, Cape Cod.