Cooking with Paula Deen Special Issues – September 2019

29 PAULA DEEN’S FALL BAKING

½ cup salted butter, softened

1 cup fi rmly packed light brown

sugar

1 cup chopped toasted pecans

½ cup golden raisins

½ cup dried cranberries

1 teaspoon apple pie spice

1 teaspoon orange zest

½ teaspoon ground ginger

6 medium fi rm apples

1 large orange, juiced

Vanilla ice cream, to serve

1. Spray a 5- to 6-quart slow cooker with
   cooking spray.


2. In a medium bowl, beat butter and
   brown sugar with a mixer at medium
   speed until fl uff y, 2 to 3 minutes, stopping
   to scrape sides of bowl. Stir in pecans,
   raisins, cranberries, pie spice, zest, and
   ginger.
   3. Cut ½ inch off top of apples. Using a
   melon baller or spoon, scoop out core
   and seeds of apples, making sure not to
   puncture bottom. Brush inside of apples
   with orange juice.
   4. Fill apples with butter mixture, and
   place in cooker. In a liquid-measuring
   cup, place remaining orange juice and
   enough water as necessary to measure
   ½ cup; pour into cooker around apples.
   Cover and cook on low until tender, 1 to
   1½ hours.
   5. Using a slotted spoon, transfer apples
   to a serving platter; keep warm. Pour
   liquid in cooker into a small saucepan,
   and cook over medium heat until liquid is
   syrupy and reduced by half. Drizzle onto
   apples; serve with ice cream.

Slow Cooker Baked Apples

Makes 6

Braeburn, Fuji, Gala, and Honeycrisp

apples all will work well in this recipe.

Kitchen Tip