Apple Confit

I used the wrong kind of apples, but it still tastes wonderful. From Taste of Home's Eating Well in Season, here's a simple and delicious way to use up extra apples.

Peel 3 pounds of shapely apples (see note at end), and slice 1/4 inch thick. You should have about 9 cups. Place the apples in a 4 quart or larger slow cooker. Add 1/4 cup sugar and 1/4 to 1/2 teaspoon ground cinnamon, and toss to coat well. Cover and cook until the apples are very tender and almost translucent, but not pureed. 2 to 2 1/2 hours on high of 4 to 4 1/2 hours on low. Stir in 1 teaspoon vanilla extract. Transfer to a bowl and let cool slightly. Cover and refrigerate until chilled. Can be stored in refrigerator for up to 4 days.

Makes 8 servings, about 1/2 cup each. My family liked it warm with whipped cream on top, sprinkled with a bit of cinnamon sugar for garnish.

Oh, the apples? Here you go.

Saucy apples cook down to a saucelike consistency. Varieties to look for include cortland, Empire, McIntosh, Crispin, and Paula Red.

Shapely apples hold their shape after baking. Granny Smith, Golden Delicious, Jonagold, Jonathan, and Northern Spy fall into the shapely apple category.

If you were wondering what we chose for our "eating the opponent" series, it's like this. The Green Bay Packers played the Washington Redskins, so the tailgate party lunch looked like this.

• Potato "skins" made with red potatoes
• Cherry pie
• And for a main dish, in honor of all the hard work that happens on Capital Hill: Pork.

Miami is next. Maybe a Cuban sandwich....

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