Monday, November 22, 2010

Walnut-Stuffed Slow-Cooked Apples

I was browsing around the web this afternoon looking for a new dessert recipe to bring to Thanksgiving dinner this year. Someone in our family always brings the traditional apple and pumpkin pies but as yummy as they look and smell, I am just not a big pie fan. Sorry! So, I always try to come up with an alternative dessert option to bring to the table. I came across this Walnut-Stuffed Slow Cooked Apples recipe from Cooking Light, one of my all-time favortie recipe sources.

Not only is this recipe a great low-fat option for your Thanksgiving feast (not that anyone will really be keeping's Thanksgiving!) but they look amazing. Top them off with a little whipped cream, frozen yogurt, or ice cream and you're good to go!

Want to give it a try? Here's the recipe:

Walnut-Stuffed Slow Cooked Apples
Yield: 4 servings (serving size: 1 apple and 1/4 cup cooking liquid)

1/4 cup coarsely chopped walnuts
3 tablespoons dried currants
2 1/2 tablespoons brown sugar
3/4 teaspoon ground cinnamon, divided
4 medium Granny Smith apples, cored
1 cup packed brown sugar
3/4 cup apple cider

Combine first 3 ingredients in a small bowl; add 1/4 teaspoon cinnamon, stirring to combine. Peel top third of each apple; place apples in an electric slow cooker. Spoon walnut mixture into cavity of each apple.

Combine the remaining 1/2 teaspoon cinnamon, 1 cup brown sugar, and apple cider in a small bowl, stirring to combine. Pour over apples. Cover with lid; cook on LOW 2 3/4 hours. Remove the apples with a slotted spoon. Spoon 1/4 cup cooking liquid over each serving.

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