Cheap, plentiful and healthy, apples are in season! Today’s Dysfunctional Chef’s Cheap n’ Healthy Eat, showcases the Virginia Winesap, a well-known American heirloom apple whose origins are unknown, although they probably date back to the 18th century. Winesaps are tart and they can be eaten fresh, but they are primarily a culinary apple. They make a mean cider and are the perfect choice for poaching!
Here is a kick tush recipe that is bound to impress, and it weighs in at 116 calories per serving, giving you plenty of bag for your calorie buck!
Orange Poached Apple
6 small Winesap apples
1 stick cinnamon
1 1/2 cups orange juice (freshly squeezed is always fun)
2 tsp. grated orange peel
1/2 cup cream sherry
Core apples from bottom, leaving top side of apples in tact (no holes, no openings, got it?)
Peel apples.
In 2 quart sauce-pot, combine orange juice, sherry and cinnamon; heat to boil.
Reduce heat to simmer, add apples and cook, covered, 30 to 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.
Nutritional Analysis Per Serving: Calories, 116; Fat, 0 g; Cholesterol, 0 mg; Fiber, 2 g; Sodium, 2 mg; Percent calories from Fat, 3%. SOURCE: Virginia Apple Growers Association
Spread the word … NOT the icing!
Janice
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