Baked apples with cider butter sauce
Baked apples are the kind of simple cold-weather dessert that never goes out of style, especially when served with some lovely vanilla frozen yogurt or ice cream. Baked apples, served with yogurt, are also a terrific snack or breakfast.
4- to 5-quart slow cooker
½ cup packed brown sugar
½ cup chopped dried cherries, apricots, cranberries or raisins
½ tsp cinnamon
1/4 tsp grated nutmeg
½ cup apple cider or juice
2 tbsp butter, melted
2 tsp cornstarch
Core apples almost to bottom, leaving base intact. Slice off ¾-inch (2cm) wide strip of peel around hole at top; trim base to level, if necessary.
In bowl, combine brown sugar, dried cherries, cinnamon and nutmeg; pack into apples. Place in slow cooker. Whisk together apple cider and butter; pour over apples.
Cover and cook on low, basting several times, until wrinkly and very tender, about 3 to 4 hours. Transfer apples to shallow serving dish and keep warm.
Whisk cornstarch with 1 tbsp (15 mL) cold water; whisk into liquid in slow cooker. Cover and cook on high until sauce is thickened, about 15 minutes.
(Make-ahead: Let apples and sauce cool separately. Store at room temperature for up to 8 hours or refrigerate in airtight containers for up to 3 days. Rewarm to serve.)
Drizzle sauce over apples.
Excerpted from Canadian Living: The Slow Cooker Collection by Elizabeth Baird The Canadian Living Test Kitchen Copyright © 2009 by Elizabeth Baird The Canadian Living Test Kitchen. Excerpted by permission of Transcontinental, a division of Random House of Canada Limited. All rights reserved. No part of this excerpt may be reproduced or reprinted without permission in writing from the publisher.