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Prep Time: 15 Minutes Cook Time: 300 Minutes |
Ready In: 315 Minutes Servings: 8 |
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I found this recipe by Lucy Waverman (a well known Toronto chef) in a publication about seasonal produce. It refrigerates well & stays fresh for days - if it lasts. The apples settle into a dark brown mass & cut like a cake. Serve with cinnamon or licorice ice cream for a perfect fall dessert!! Ingredients:
8 cooking apples (i use spy) |
1 tablespoon grated orange rind |
1/4 teaspoon allspice (or 1/2 tsp cinnamon) |
3/4 cup sugar |
1/2 cup raisins |
2 tablespoons butter |
Directions:
1. Peel, core& thinly slice apples.
2. Toss with orange rind& allspice.
3. In a 9 inch round cake pan, place apples in thin even layers with round side of slices against edge of pan, then fill in the middle& any gaps.
4. Sprinkle with sugar& raisins and dot with butter as you go.
5. Apples should come about 1 inch above the rim of the pan but will shrink as they cook.
6. Cover with foil& place on a baking sheet in a preheated 250F oven.
7. Bake for 5 hours.
8. Turn off oven& let cool.
9. Remove from oven& invert onto a plate with a slight rim to catch any juices.
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