Lavender Poached Apples With Tahini Cream | Cook for Your Life

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Lavender Poached Apples With Tahini Cream

Name: Lavender Poached Apples With Tahini Cream
Cook time: 25

5 out of 5 stars (based on 5 reviews)

25 min total

4 servings

Carrot Icon for Number of Ingredients Size

8 ingredients

Poached apples are a great go-to when you want a simple and delicious treat or snack, especially if you’re on a bland diet. These sweetly floral lavender poached apples are paired with salty sweet tahini... cream to bring the tastes together.

6 cups water
2 cups sugar
¾ cup lavender
2 teaspoons lemon juice
4 medium Golden Delicious apples, cores removed, peeled and quartered (see Chef Tips)
1 cup Greek yogurt
¼ cup tahini
2 teaspoons honey

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Nutrition Facts

Calories

679 cals

Fat

14 g

Saturated Fat

4 g

Polyunsaturated Fat

4 g

Monounsaturated Fat

3 g

Carbohydrates

138 g

Sugar

122 g

Fiber

10 g

Protein

9 g

Sodium

75 mg

Directions

In a medium pot, combine the water, sugar, lavender, and lemon juice. Bring to a boil, stirring to make sure all the sugar is dissolved. Reduce heat to simmer and cook until reduced by about a third. Now you have a light lavender-flavored syrup.
Add apples to a clean pan in a single layer — a sauté pan is perfect. Pour the lavender syrup through a strainer over the apples. The apples should be barely covered with syrup. Bring the syrup to a simmer and cover. Cook for 15-20 minutes or until the apples are fork tender. Once cooked, remove the apples from the liquid with a slotted spoon and cool slightly. Reserve the syrup.
In a small bowl, mix together the Greek yogurt, tahini and honey.
Serve the apples drizzled with a little of the reserved syrup and topped with a dollop of the tahini cream.

Chef Tips

Keep the reserved syrup in the fridge to stir into yogurt or to poach more apples in. Golden Delicious are sweet all on their own. For a tarter flavor, use Pink Lady or Braeburn apples.

Registered Dietitian Approved

Our recipes, articles, and videos are reviewed by our oncology-trained dietitians to ensure that each is backed with scientific evidence and follows the guidelines set by the Oncology Nutrition for Clinical Practice, 2nd Ed., published by the Oncology Nutrition Dietetic Practice Group, a professional interest group of the Academy of Nutrition and Dietetics, and the American Institute for Cancer Research and the American Cancer Society

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