Apple Confit
Slow-cooked apples with sugar, spice, and everything nice results in a velvety, warming condiment that goes on any dessert.
Equipment
- Slow cooker
Ingredients
- 3 lbs apples (I used envy, but any sturdy baking apple will do such as granny smith)
- 1/8 cup white sugar
- 1/8 cup brown sugar, packed
- 1/4 tsp ground cinnamon
- pinch ground nutmeg
- pinch ground ginger
- 1 tsp vanilla extract
Instructions
- Slice the apples, making sure not to get any seeds. Peel first if you desire, but I left it on because I can't be bothered with all that. Place them in your slow cooker and cover with sugar and spices, holding back the vanilla extract.
- Cook on low for 4 hours, until the apples are tender but not completely falling apart. Stir in the vanilla extract. Serve over a bowl of ice cream or on top of a cake. Store leftovers tightly covered in the refrigerator for up to 5 days.
Notes
This recipe was inspired by the one found here.