Poached Apples with Vanilla Yogurt

Ingredients

• 4 medium braeburn apple cored peeled
• 1  cinnamon sticks 
• 1.5 tablespoons honey 
• 0.3 cup orange juice fresh
• 1.5 cups red wine fruity (such as Syrah or Zinfandel)
• 0.8 cup sugar 
• 1  vanilla pod split
• 1  star anise whole
• 1 cup greek yogurt 2% greek-style

Equipment

• frying pan
• sauce pan
• knife
• whisk
• sieve
• slotted spoon

Directions

1. Combine wine, sugar, orange juice, orangepeel, lemon peel, cinnamon stick, star anise,and 2 cups water in a large heavy saucepanover medium heat. Bring to a boil, stirringuntil sugar is dissolved.
2. Add apples; reduceheat to low and simmer, occasionallyrotating apples, until tender when piercedwith a sharp knife, 25-30 minutes.
3. Using a slotted spoon, transfer applesto a plate and set aside. Strain poachingliquid in pan into a small saucepan, discardingsolids in strainer. Set saucepan overmedium-high heat and simmer, stirringoccasionally, until poaching liquid is syrupyand reduced to about 3/4 cup, 10-15minutes (syrup will thicken as it cools).
4. Combine yogurt and honey in a smallbowl. Scrape in seeds from vanilla bean;whisk until the yogurt sauce is smoothand well blended.
5. Divide yogurt sauce among plates.
6. Placewarm apples on top.
7. Drizzle syrup over.
8. Per serving: 323 calories, 1 g fat, 74 g carbohydrate
9. Bon Appétit