慢炖锅烤苹果

慢炖锅烤苹果

Ingredients

  • 6个大苹果,青苹果
  • 1/2杯(118毫升)苹果汁
  • 3/4杯(180毫升)红糖
  • 1/2杯(118毫升)葡萄干
  • 1茶匙(5毫升)肉桂粉
  • 1/4杯(60毫升)黄油

Directions

  1. 挖去苹果核,沿着顶部刨皮(大约1/2英寸(1.2厘米)厚)放入慢炖锅内胆中。围绕苹果向锅内倒入苹果汁和1/4(60毫升)杯红糖。
  2. 在一个小碗中,加入剩下的1/2杯(118毫升)红糖、葡萄干和肉桂粉,搅拌均匀。用红糖混合料填满苹果核部分。
  3. 把黄油切成汤匙大小的块状。选其中的3块,切成两半,将这些小半块黄油放入苹果核部位。将剩下的汤匙大小的块状黄油放入慢炖锅内胆中。
  4. 盖上慢炖锅盖子,并以高档慢炖2至2 1/2小时,或以低档慢炖4 1/2至5小时。
  5. 食用时,搅拌锅底的混合料,浇到苹果上。
份量:6

RECIPE TAGS

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