Slow Cooker Apple Confit

This comes from a recipe exchange featuring "Fall Favorites." I had never done a recipe exchange before, so I was excited to participate! The recipe I received was slow cooker apple confit, which meant that I got to break in one of our wedding presents -- an apple peeler-corer-slicer!

Ingredients:

• 3 lb. cooking apples (I used Jonagold)
• 1/4 c. sugar
• 1/4-1/2 tsp. cinnamon
• 1 tsp. vanilla extract

Directions:

• Peel the apples and slice 1/4 inch thick (you should have about 9 cups).

Yay for slicing and peeling and coring at the same time!



Gratuitous puppy picture. Gordon is waiting for apple pieces to fall on the ground. He's our vacuum. But he missed one right by his back foot.

• Add the apples to the 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.

This was after 2 hours and 8 minutes on high. They tasted awesome when they were hot!

• Stir in vanilla. Transfer to a bowl and let cool slightly. Cover and refrigerate until chilled.
• Top with vanilla ice cream and a sprinkling of toasted walnuts for dessert.

Cory doesn't love nuts, so I skipped the walnuts and served with french vanilla ice cream and homemade caramel sauce.

Verdict:

I preferred the apples hot, right out of the slow cooker (but that's apple pie not apple confit, haha). Cory preferred them cold after the flavors had married together a bit. The caramel sauce and ice cream were great accompaniments though! I would definitely make this again, especially for a dinner party where I needed a plated dessert with impressive presentation.