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Apple Confit

January/February 2008

Your rating: None Average: 3.9 (121 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 Recipe

Makes: 8 servings, about 1/2 cup each

Active Time:

Total Time:

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

  1. 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).

Carbohydrate Servings: 2

Exchanges: 1 1/2 fruit



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