Apple Confit

From EatingWell: January/February 2008 — Subscribe to EatingWell Magazine Today!

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.

READER'S COMMENT:

"Great recipe! I added a little more cinnamon (about 1 tsp) and cooked them about 4.5 hours on low. This will be my new favorite way to cook apples. "

8 servings, about 1/2 cup each

Active Time: 15 minutes

Total Time: 2 1/4-4 3/4 hours

Nutrition Profile

View Our Nutrition Guidelines »

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

Preparation

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.

Tips & Notes

Make Ahead Tip: Cover and refrigerate for up to 4 days.

Nutrition

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.

Nutrition Bonus: Fiber (16% daily value).

2 Carbohydrate Serving

Exchanges: 1 1/2 fruit