October 12, 2011

Apple Confit with Vanilla Ice Cream

This week, I am diligently using the apples we picked on Sunday.  I've been having one for lunch each day, and researching apple recipes as well.  I came across one recipe last night that appealed to me based on the sheer simplicity of it.

All you need are apples, cinnamon, sugar, vanilla extract and a crockpot.  It's a recipe for apple confit that comes from Eating Well.  In a small crockpot, I added 3 Jonagold apples, 2 tablespoons of vanilla sugar, a 1/4 tsp cinnamon and a 1/2 teaspoon of vanilla, then cooked on high for 2 hours.


I've been not-so-patiently waiting for a plumber to arrive today between the very vague hours of "late morning to early afternoon," and decided to make a layered sundae with walnuts and my favorite Breyers vanilla ice cream, while I waited.  The combination tasted just like apple pie, minus the crust.


By the way, if you don't own a small crockpot I highly recommend purchasing one....and then making this recipe :)  I bought one, ok actually three, last year at Walmart when they were on sale for $9 each.  The type I have is the Proctor Silex 1 1/2 quart slow cooker, which has 3 settings: warm, low and high.

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