Nutrition,  Recipes

Apple Confit

3 pounds firm cooking/baking apples, such as Granny Smith, Northern Spy, Rome or Golden Delicious
Gala Apples
¼ cup sugar
r¼- ½ teaspoon ground cinnamon
1 teaspoon vanilla extract

Active 15 minutes. Ready in 2 hours and 15 minutes

Peel the apples and slice ¼ 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 2½ hours on high or 4 to 4½ hours on low. Stir in vanilla. Transfer to a bowl and let cool slightly. Cover and refrigerate until chilled.

Make Ahead Tip: Cover and refrigerate for up to 4 days.
For easy cleanup, try a slow-cooker liner. These heat-resistant, disposable liners fit neatly inside the insert and help prevent food from sticking to the bottom and sides of your slow cooker.

Leave a Reply

Your email address will not be published. Required fields are marked *