Stewed Apples In Syrup With Yogurt Whipped Cream

Stewed-Apples-In-Syrup-Recipe-With-Yogurt-Whipped-Cream

5 from 1 vote

Stewed Apples In Syrup With Yogurt Whipped Cream

The sweetest syrup-stewed apples topped with refreshing yogurt whipped cream, walnuts, and cinnamon. An easy dessert for the holiday table!

Cook Time45

Course: Dessert

Cuisine: Greek

Keyword: apple, dessert, gluten-free

Servings:

Calories: 360kcal

Ingredients

For The Stewed Apples:

4 large apples (about 1 kg / 2.2 pound) Gala, Red Delicious, Golden Delicious, or Granny Smiths for less sweet
½ lemon juiced
500 grams / 17.6 oz sugar
300 grams / 10.5 oz water
1,5 tablespoon Grape or Pomegranate molasses see how to make your own here
1 stick of cinnamon
2 teaspoons fresh lemon juice
Optional: 3-4 leaves of lemon geranium

For Yogurt Whipped Cream:

200 grams / 7 oz heavy cream
180 grams / 6.3 oz strained Greek yogurt
3 tablespoons icing sugar
¼ teaspoon vanilla powder or vanilla extract

To Serve With:

chopped walnuts
ground cinnamon

Instructions

For The Stewed Apples:

Half-fill a large mixing bowl with cold water and add the ½ juiced lemon to it. Peel an apple and cut it in half. Remove the core creating a small well in the center. Add it to the bowl with the water so it won't darken while you prepare the next one.
Once you have prepared all the apples make the syrup.
Add the sugar and water to a wide cooking pot one that fits the apples. Add the cinnamon stick in as well.
Bring to a boil and once it starts to bubble drop the heat to medium. Cook for 5 minutes.
Take the pot off the heat. Remove the apples from the bowl of water and strain them. Add them carefully one by one into the pot with the hot syrup.
Bring the pot back on the heat and cook the apples over medium heat for 35-40 minutes. Flipping them meanwhile, once or twice carefully using two forks. The pot should be partly covered with the lid.
Take the pot off the heat and let the apples reach room temperature. Leave the lid open on the side for the moisture to be able to escape. Once the apples have reached room temperature cover the pot with the lid and leave it like this overnight.
The next day, bring the pot back on the heat and add the grape molasses (or pomegranate molasses) as well as the lemon geranium (if using). Simmer over medium heat uncovered for 5-7 minutes until the syrup gets really thick. 1 minute before you take the pot off the heat add the lemon juice to it and shake the pot a bit to incorporate. Do not stir, so you won't break the apples. If needed gently flip them with two forks again.
Remove from the heat. At this point, you can store the apples in a sterilized jar if you wish to preserve them.
Otherwise, let them cool down to room temperature. Then transfer to serving bowl or bowls cover with plastic wrap and place them in the fridge to cool and get firm.

For The Yogurt Whipped Cream:

Add all of the ingredients for the Yogurt Whipped Cream to a large bowl (or your electric mixer's bowl). With the whisk attachment on beat over high speed for about 5 minutes until thickened and creamy. It won't get too thick because of the yogurt.

Serve:

Serve the apples cold with spoonfuls of the yogurt whipped cream on top. And then sprinkle some chopped walnuts and ground cinnamon on top as well.
The apples will keep in the fridge for up to one week. Unless they are kept in a sterilized jar submerged under the syrup. This way they will keep for up to 6 months.

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