Cider-poached-Apples-with-Goat-Yogurt

Makes 4 servings 

  • 4 cups apple cider or apple juice 
  • 4 medium-size apples 
  • ½ to ¾ cup goat yogurt 
  • ½ cup chopped walnuts or hazelnuts 

 In a 2-3 quart pan, boil cider over high heat until reduced to 1 cup (about 15 minutes).  Meanwhile, core apples.  Add apples to cider and return to a boil.  Reduce heat, cover, and simmer until apples are tender when pierced (12 to 15 minutes).  Transfer apples to dessert bowls; top with cider sauce, yogurt, and walnuts.  

(By the Editors of Sunset Books and Sunset Magazine from Sunset Quick and Easy Cook Book) 

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