Apple Confit
From nikoblue 12 years ago
- 2 1/4 to 4 3/4 hours to make
- Serves 8
Sturdy 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. Cover and refrigerate for up to 4 days. Read more Per serving : 98 Calories; 0 g Fat; 0 g Sat; 0 g Mono; 0 mg Cholesterol; 26 g Carbohydrates; 0 g Protein; 4 g Fiber; 2 mg Sodium; 168 mg Potassium See less
Ingredients
- 3 pounds firm cooking/baking apples, such as Granny Smith, Northern Spy, Rome or Golden Delicious shopping list
- 1/4 cup sugar shopping list
- 1/4-1/2 teaspoon ground cinnamon shopping list
- 1 teaspoon vanilla extract shopping list
How to make it
- 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.
People Who Like This Dish 2
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