Winter, a lingering season, is a time to gather golden moments, embark upon a sentimental journey, and enjoy every idle hour. ~John Boswell
Apple Confit
RECIPE INGREDIENTS3 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
DIRECTIONS
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.Recipe from Eating Well.
DIRECTIONS
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. Recipe from Eating Well. |
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