Cinnamon Raisin Stuffed Apple Rings Food

HONEY BAKED APPLES WITH RAISINS AND CINNAMON

Steps:

• In a medium saucepan, combine the apple cider, brown sugar, honey, cinnamon, salt, and pepper. Bring to a boil, reduce heat, and simmer for about 25 minutes or so, or until mixture is syrupy and reduced to about 2 2/3 cups.
• Preheat the oven to 350 degrees F. Put the apples, cut side down, in a 12-inch baking pan. Distribute the raisins, apricots, cloves, star anise, and cinnamon sticks, if using, over the apples. Pour the hot syrup over the apples. Cover the pan with aluminum foil.
• Bake 25 to 30 minutes, or until the apples are almost tender when pierced with the tip of a sharp knife. Remove from the oven, turn the apples over, add the brandy. Baste apples with the apple cider and apple brandy many times, allowing the apples to absorb the flavor. Let the pan stand, covered, for 15 minutes. Serve baked apples with the liquid and dried fruits spooned over them in a bowl. Served with whipped heavy cream or ice cream and a sprinkle of powdered sugar.

RED CINNAMON APPLE RINGS

Steps:

• Leaving peel on, cut core out of each apple, then slice into 1/2-inch rings horizontally.
• Combine sugar, water, and candies in medium saucepan. Heat to boil, melting candies, then reduce to simmer. Add enough food coloring to make the liquid a nice red color.
• Add apples to syrup, and cook until tender but not mushy. You should be able to pick them out with a fork when they're done.

RED CINNAMON APPLE RINGS

Steps:

• Make syrup, with the water, sugar, cinnamon candies and red food coloring.
• Pare and core apples (Rome works for me, but can use whatever you prefer).
• Slice into 1/2 inch rings.
• Cook apple rings covered in syrup until tender.

CINNAMON RAISIN STUFFED APPLE RINGS

Steps:

• Combine raisins, pecans, butter, brown sugar, vanilla and cinnamon in a bowl and stir until mixture is combined.
• Slice the ends of the apples.
• Core the center of the apples.
• Cut each apple into 4 equal slices.
• Line the bottom of the baking sheet with foil and coat it with cooking spray or use parchment paper and omit the cooking spray.
• Place the apple rings on the baking sheet.
• Top each apple with equal amounts of the raisin mixture.
• Press mixture down gently.
• Bake in oven at 425 degrees for 10 minutes or until just soft.
• Serve warm.
• Enjoy!

SWEET CINNAMON APPLE RINGS

Steps:

• Wash, and peel apples (peeling them is optional).
• Cut each apple into 1/2-inch thick rings.
• Use an apple corer to remove cores or remove seeds and cores after cutting into rings.
• Combine sugar, water, food coloring (if using) and cinnamon sticks in a large skillet.
• Stir over moderately low heat until sugar is dissolved.
• Cook 10 minutes over medium heat.
• Arrange apple rings in syrup.
• Cook, basting frequently with syrup in skillet, until apples are tender, about 6 to 10 minutes.
• Remove apples from syrup and use as garnish or serve in syrup as a side dish.
• Makes 16 apple rings, serving size is two-apple ring.

APPLE STUFFED TENDERLOIN WITH CINNAMON RAISIN SAUCE

Steps:

• Preheat the oven to 425 degrees.
• Cut a pocket in the side of the tenderloin by cutting a lengthwise slit from one side to almost the other side and stopping about 1/2 inch from each of the tapered ends.
• Set the tenderloin aside.
• Finely shred the peel from the oranges and set aside.
• Then squeeze 3 tablespoons of juice from the oranges.
• In a medium bowl, combine the orange juice and apples.
• Set the apple mixture aside.
• Spray an unheated small skillet with no-stick spray.
• Add the onions.
• Cook and stir over medium heat until tender.
• Then add the onions and bread crumbs to the apple mixture.
• Toss until combined.
• Spoon the bread mixture into the pocket of the tenderloin.
• Securely close the pocket with wooden toothpicks.
• Place the tenderloin on a rack in a shallow roasting pan.
• Insert a meat thermometer into the meat portion only.
• Bake for 25 to 30 minutes or until the thermometer registers 160 degrees.
• Let stand about 5 minutes before slicing.
• To make the sauce: In a small saucepan, use a wire whisk to stir together 2 tablespoons of the apple juice and the cornstarch.
• Then stir in the remaining apple juice.
• Cook and stir over medium heat until boiling.
• Stir in the reserved orange peel and cinnamon.
• Add the raisins and cook for 5 minutes, stirring occasionally.
• To serve, slice the tenderloin.
• Spoon the sauce over the slices.