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Apple Confit

January/February 2008

Your rating: None Average: 3.9 (144 votes)

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:
"I cooked this for 4 hours and when I checked, it was nearly pureed. I also used about 3/4 of the amount of sugar and it was still more than sweet enough. A matter of taste, but more can always be added later. Next time I'll use 1/2 the...
Apple Confit

17 Reviews for Apple Confit

10/23/2010

This sure is some kind of good!!! It's like eating apple pie without the buttery, fatty, white-flour crust (yuck!). It didn't last 30 minutes @ my church's homecoming! I don't really add sugar to fruit dishes; I prefer Splenda, so that's what I used. Also, I know that walnuts are like the healthiest nut you can eat, but I don't much like them, so I used cashews, sometimes pecans. WOW! That's all I can say. The cashews put this dish over the top!

Comments
10/19/2010
Anonymous

delicious just wonderful. Serving size is at the top 1/2 cup each :-)

Comments
10/14/2010
Anonymous

looks good but what's the serving size or how many does it serve? Its all good to have nutrition info but need to know the size of the serving!

Comments
12/11/2009
Anonymous

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.

Comments
10/21/2009
Anonymous

Too much sugar! Why not eat the apple as an apple? That would be healthier!

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