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
Serves 6
Ingredients
6 apples
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.
Read more in Food & Entertaining and Garden to Table
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