Raisins and sliced almonds for garnish
Pare the apples by peeling about ½-inch of skin around the center, leaving skin on top and bottom.
Place apples in the 4-quart (4 L) 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 (1.5 L) 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.
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