Kids Corner… Fun Foods Fast!
Recipes from the Weed’s Orchard Apple Festival
Fun Deserts in a Flash
Balsamic Reduction Apple Pound Cake:
2 Granny Smith Apples
1/2 cup balsamic vinegar
1/2 stick unsalted butter
3 tbsp. brown sugar
1 pt. non-fat vanilla yogurt
1 pound cake
(lemon zest & fine chopped fresh mint are optional)
Melt the butter in a sauté pan on medium heat. Add the brown sugar and stir until melted. Add the balsamic vinegar and stir until it comes to a simmer. Core, peel and slice the apples into ¼ inch slices; add to the pan in a single layer. Spoon the sauce over the apple slices and simmer for 2 minutes, then flip the slices. Cover and simmer until the slices are soft (when stuck with a fork they will slide off). Slice the pound cake and place a slice on each plate. Top each slice with 2 rings of apple and drizzle with the balsamic reduction sauce; top with a spoon of yogurt and garnish with a sprig of mint. A sprinkle of lemon zest and finely chopped mint are optional.