Cinnamon Apples

Festive-red cinnamon apples. Simple to make, easy to serve. Perfect for a light holiday dessert.

How old is this recipe? Well, let’s just say it came from Gov, who next year will attend his 70th high class reunion. But then again, Gov got the recipe from Mae, his own mother!

Here’s what Gov wrote when he shared the recipe. “The red cinnamon apples were a family favorite and Mom always had them at Christmas. My wife and I follow the tradition and often make them for our own family. Of course, they can be improved with a dollop of whipped cream on each apples. Sprinkles of red and green sugar also add a festive touch!”

Thank you, Gov and Wilma! Your mother’s cinnamon apples are so simple to make and the color so festive. Let’s hope her tradition is passed onto many families, thanks to sharing her recipe!

Cinnamon apples are as healthful as dessert can get. The apples are poached in a syrup of cinnamon candies, sugar (or a sugar substitute like Splenda) and water. But only a small portion of the syrup soaks in, so really, this is a slightly sweetened fruit dessert which makes it especially good for diabetics, carb watchers and those who limit their sugar intake. But for the rest of us, cinnamon apples just look good and taste great!

ALANNA's TIPS Find small apples in the ‘bag’ section in the produce department. Larger apples work but take longer to cook and of course, have more calories. The small apples are somehow just so perfect. Plus, they're often much less expensive. Here in St. Louis, the 'everyday' price for a three-pound bag is $1 a pound, when loose apples are $1.69 - $3.99 a pound. This week, however, bags of small apples are only $.33 a pound, for Missouri apples, to boot!

CINNAMON APPLES

Festive color for the holiday table

Hands-on time: 15 minutes
Time to table: 15 minutes or about 2 hours
Enough syrup for 12 – 15 small apples

SYRUP

• 1-1/2 cups water
• 1/2 cup red cinnamon candies (such as Red Hots or cinnamon imperials)
• 1 cup sugar (Splenda works great too)
• A few drops red food coloring

• Small Jonathon apples (or another baking apple)

Stir the syrup ingredients in a large shallow skillet and bring to a boil, stirring occasionally.

Meanwhile, core and peel the apples, leaving them whole. When the syrup boils, add a single layer of apples. Let cook for about 5 minutes, drizzling syrup over top every once in awhile. Turn the apples upside down and let cook for about 5 minutes. When done, the apples will be uniform in color and soft but not mushy. Remove the apples from syrup and serve immediately or chill to serve later.

Serving suggestion: Thin sour cream or Greek yogurt with a spoonful or two of syrup. Drizzle over top of each apple, then sprinkle with toasted walnuts and a few cinnamon candies.

NUTRITION ESTIMATE Per apple, made with sugar/made with Splenda: 65/49Cal; 1/0g Tot Fat; 0/0g Sat Fat; 0/0mg Cholesterol; 0/0mg Sodium; 17/13g Carb; 1/1g Fiber; 15/10g Sugar; 0/0g Protein; Weight Watchers 1/1 point NOTE: The nutrition estimate is based on the assumption that 1/4 of the syrup is absorbed by the apples. I actually think it’s less but want to be conservative in the estimate.

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Kitchen Parade is written by second-generation food columnist Alanna Kellogg and features fresh, seasonal dishes for every-day healthful eating and occasional indulgences.

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More Easy Apple Recipes

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~ more apple recipes ~

~ more dessert recipes ~

~ more Christmas recipes ~

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A HUG for BARBARA
A fellow food blogger is battling her latest round of chemotherapy. So we're sending Barbara of Winos & Foodies (Australia) a virtual hug. Learn more from the instigators of this little caper -- kept a secret for a couple of weeks now, all while getting the word out -- to Bron Marshall (New Zealand) and Ilva from Lucullian Delights (Italy).

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