Chai Tea & Cider Poached Apples by Chef Tyler

Instructions

1. In a small pot, bring water to a boil. Remove from heat and add the tea bags. Let steep for 10 minutes while you prepare the other ingredients.
2. Squeeze and remove the teabags. In the pot with the steeped tea, whisk together the apple cider vinegar, vanilla extract, and honey. Add the cinnamon stick and the apples.
3. Place the pot back on medium heat and bring to a simmer. Since the apples will float, turn them over a few times during cooking to let the liquid coat both sides. Let simmer 4-5 minutes, or until apples are fork-tender.
4. Using a slotted spoon, remove apples from the pot and set aside. Boil the remaining liquid by turning the heat up to high and allowing the liquid to reduce to a thick syrup until it coats the back of a spoon, about 10 minutes.
5. Place each apple with the center facing up and add a tbsp of yogourt into the middle. Drizzle the syrup on and around each apple and garnish with chopped pistachios.