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Apple Confit

January/February 2008

Your rating: None Average: 3.9 (130 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

16 Reviews for Apple Confit

01/04/2011
Great as ingredient for other recipes.

I enjoy making a sundae out of this recipe with walnuts and Fage 0% plain yogurt.

Can store cooked apples in fridge for use in other recipes.
Comments
11/05/2010
Anonymous

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 amount of sugar. I liked it even though it was over cooked (my fault). Worth making again.

Comments
10/31/2010
Anonymous

Love it! I put in more apples and less than 1/8 c. of sugar which is less than half of what the recipe called for and it's perfect. I did add a little more cinnamon as well. I'm looking forward to mixing it into my breakfast oatmeal tomorrow morning!

Comments
10/23/2010
Anonymous

The recipe makes about 8 half cup servings.

Comments
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!

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