Apple Confit Recipe . . .

Recipe for Apple Confit
From EatingWell: January/February 2008

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Sturdy apples are flavored with cinnamon and vanilla in this slow cooker apple compote. Top with low-fat vanilla ice cream or low fat yogurt and a sprinkling of toasted walnuts for dessert.


Active Time: 15 minutes

Total Time: 2 1/4 - 4 3/4 hours

Ingredients:
3 pounds firm cooking/baking apples, such as Granny Smith, Northern Spy, Rome or Golden Delicious
1/4 cup sugar (substitute 1/8 cup Ajave)
1/4 - 1/2 teaspoon ground cinnamon (to taste)
1 teaspoon vanilla extract

Preparation
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.