Slow Cooker_ The Best Cookbook Ever - Diane Phillips [143]
stir in the nutmeg and let the applesauce cool to room temperature. Store in airtight containers in the refrigerator for up to 1 week or the freezer for up to 3 months.
makes about 10 cups
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apple savvy
Preferences for cooking apples will vary by region; these are some that work well in this recipe: Braeburn, Fuji, Rome, and Granny Smith.
Pumpkin Butter
Pumpkin butter is a smooth, intensely flavored pumpkin spread that can be used on toast, scones, or biscuits. A delicious addition to your holiday table, its maple-and-spice flavor will complement any type of roll or bread that is served.
Three 28- to 32-ounce cans pumpkin purée
¼ cup maple syrup
12/3 cup firmly packed light brown sugar
2 teaspoons pumpkin pie spice
2 teaspoons vanilla extract or vanilla bean paste
4 tablespoons (½ stick) unsalted butter
combine all the ingredients in the insert of a 5- to 7-quart slow cooker. Cover and cook on low for 5 to 6 hours, until thickened and fragrant.
cool to room temperature and store in airtight containers in the refrigerator for up to 2 weeks or in the freezer for up to 3 months.
makes about 6 cups
Pear Butter
Similar to apple butter, and intensely flavored with cinnamon, cloves, and ginger, pear butter can be served like pumpkin or apple butter with breads, biscuits, and cornbread. Pear butter makes a nice gift for a hostess or special friend.
12 medium Bosc or Anjou pears, peeled, cored, and cut into chunks
½ cup pear nectar or apple juice
1 cup firmly packed light brown sugar
¾ cup sugar
1 teaspoon ground cinnamon
½ teaspoon ground cloves
½ teaspoon ground ginger
combine all the ingredients in the insert of a 5- to 7-quart slow cooker. Cover and cook on low for 5 hours, until the pears are soft. Using a potato masher or immersion blender, purée the butter.
cool to room temperature and store in airtight containers in the refrigerator for up to 2 weeks or in the freezer for up to 3 months.
makes about 10 cups
Five-Spice Pear Sauce
Smoky Chinese five-spice powder, juicy red pears, and orange-flavored syrup combine to make a sauce that is delectable to serve anytime in place of applesauce. You will love the interesting flavors in this sauce, especially with roasted pork or poultry.
12 ripe red pears, peeled, halved, and cored
1 cup orange juice
½ cup rice wine (mirin)
1½ cups firmly packed light brown sugar
1 teaspoon five-spice powder
Grated zest of 1 orange
combine all the ingredients in the insert of a 5- to 7-quart slow cooker. Cover and cook on high for 3½ to 4 hours or on low for 7 to 8 hours, until the pears are soft.
uncover the slow cooker, and, using an immersion blender or potato masher, purée the pear sauce.
cool to room temperature and store in airtight containers in the refrigerator for 1 week or the freezer for up to 3 months.
makes about 10 cups
Just-Peachy Sauce
This luxurious sauce made with fresh or frozen peaches is delicious as a topping for ice cream, pound cake, French toast, bread pudding, or ice cream pies, or as a layer between ladyfingers or cake for a trifle. Easily put together in the slow cooker, the sauce will perfume your home with the aromas of peaches and cinnamon.
½ cup peach nectar or apple juice
3 tablespoons cornstarch
10 cups large ripe peaches (10 to 12 large), peeled, pitted and cut into thick wedges, or three 16-ounce bags frozen sliced peaches, defrosted
3 cups sugar
2 tablespoons fresh lemon juice
1 tablespoon ground cinnamon
¼ teaspoon ground nutmeg
put the peach nectar and cornstarch in the insert of a 5- to 7-quart slow cooker and stir to dissolve the cornstarch. Add the remaining ingredients and stir well.
cover the slow cooker and cook on high for 3½ to 4 hours or on low for 8 hours, until the sauce is thick and glossy.
remove from the slow cooker and allow to cool before storing in airtight containers. Refrigerate the sauce for up to 1 week or freeze for up to 2 months.
makes