Apple Confit
From: EatingWellSturdy apples are flavored with cinnamon and vanilla in this slow cooker apple compote. Top with low-fat vanilla ice cream and a sprinkling of toasted walnuts for dessert.
Servings: 8 servings, about 1/2 cup each
Prep: 15 mins
Total: 2 hrs 15 mins
gershon_ben_franja says:
Ingredients
3 pounds firm cooking/baking apples, such as Granny Smith, Northern Spy, Rome or Golden Delicious
1/4 cup sugar
1/4-1/2 teaspoon ground cinnamon
1 teaspoon vanilla extract
Directions
1. Peel the apples and slice 1/4 inch thick. (You should have about 9 cups.) Place the apples in a 4-quart or larger slow cooker. Add sugar and cinnamon to taste, and toss to coat well. Cover and cook until the apples are very tender and almost translucent, but not pureed, 2 to 2 1/2 hours on high or 4 to 4 1/2 hours on low. Stir in vanilla. Transfer to a bowl and let cool slightly. Cover and refrigerate until chilled.
Tip:
MAKE AHEAD TIP: Cover and refrigerate for up to 4 days.
MAKE AHEAD TIP: Cover and refrigerate for up to 4 days.
Nutrition Facts
Calories 98, Sodium 2 mg, Carbohydrate 26 g, Fiber 4 g, Potassium 168 mg. Exchanges: Fruit 1.5.
Percent Daily Values are based on a 2,000 calorie diet
Percent Daily Values are based on a 2,000 calorie diet
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About 45 minutes before it was done, I added pure maple syrup. Then after it was done, I crumbled Grahaham crackers in it. It was delicious, like a cobbler. It can also be made with pears or peaches.
12/15/2009 07:25:36 PM Report Abuse