APPLE CONFIT
Peel 3 pounds firm cooking/baking apples such as Granny Smith, Northern Spry, Rome or Golden Delicious, and slice 1/4-inch thick. You should have about 9 cups.
Place apples in a 4-quart or larger slow cooker. Add 1/4 cup sugar and 1/4 to 1/2 teaspoon ground cinnamon, 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 1 teaspoon vanilla extract. Transfer to a bowl and let cool slightly. Cover and refrigerate until chilled or for up to four days.
Makes 8 servings, about 1/2 cup each
Source: Patsy Jamieson, EatingWell magazine
Peel 3 pounds firm cooking/baking apples such as Granny Smith, Northern Spry, Rome or Golden Delicious, and slice 1/4-inch thick. You should have about 9 cups.
Place apples in a 4-quart or larger slow cooker. Add 1/4 cup sugar and 1/4 to 1/2 teaspoon ground cinnamon, 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 1 teaspoon vanilla extract. Transfer to a bowl and let cool slightly. Cover and refrigerate until chilled or for up to four days.
Makes 8 servings, about 1/2 cup each
Source: Patsy Jamieson, EatingWell magazine
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