EQUIPMENT: 5-quart cover stockpot or 11-inch sauté skillet with high dome cover, 1-quart saucepan
PREPARATION 40 minutes - Makes 4 servings
- 5 whole apples, washed and cores removed
- 1 tablespoon raw sugar
- ¼ teaspoon cinnamon
- 4 tablespoons unsalted butter
- 1 cup sugar
- 1 tablespoon water
- Raisins and sliced almonds for garnish
Prepared the apples by peeling about ½-inch of skin around the center, leaving skin on top and bottom.
Place apples in the 4-quart stockpot, sprinkle sugar and cinnamon on the top of the apple where the stem was removed, cover, close vent, and cook the waterless way over low heat 20-25 minutes.
In the 1-quart saucepan, make syrup, over medium heat with butter, sugar, and water, stir as cooking. About 4 to 5 minutes.
To serve, place apples in individual serving bowls, top with syrup, sliced almonds and raisins.
NUTRITIONAL BREAKDOWN PER SERVING: Calories 199; Fat Grams 5; Carbohydrate Grams 41; Protein Grams 0; Cholesterol mg 12; Sodium mg 48.