When these fruits are fresh in the fall, with a cold nip in the air, this is a breakfast treat that can’t be beat.
Makes 4-8 servings
2 tablespoons dried red currants,
cranberries, or sour cherries
2 tablespoons honey
ó cup chopped macadamia nuts
ó teaspoon cinnamon
ó teaspoon nutmeg
ó teaspoon ginger
2 tablespoons coconut oil
4 large, firm-fleshed apples, cored
4 large pears, small tops removed,
1/4 cup apple or pear cider
1. In a small bowl, combine the dried
fruit, honey, nuts, . teaspoon each of the cinnamon, nutmeg, and ginger, and 1 tablespoon of the coconut oil.
2. Position the apples and pears in the bottom of the slow cooker, bottoms down, and carefully spoon the fruit/nut combo into the openings.
3. Melt the additional tablespoon of
coconut oil in a small skillet over low
heat, add the remaining . teaspoons
of the spices, and, warming the spices.
Pour the oil-and-spice mixture over
the fruits. Pour the apple or pear cider
into the slow cooker along the side so
it goes to the bottom.
4. Cover and cook 3 to 4 hours on Low or 2 to 3 hours on High or until fruit is tender. Serve warm or at room temperature.
From Paleo Slow Cooking
These baked fruits make a wonderful addition to a full Paleo breakfast of eggs and meat. Or, with a side salad, they are the complementary dessert to a lovely weekend brunch.
Cider Mill Press loves slow cookers (especially during our cold Maine winters!), so we've developed a cookbook for every lifestyle! Our eight cookbooks feature everything from Gluten-Free to Paleo to Low-Acid and Low-Carb meals for the slow cooker, with recipes for breakfast, lunch, dinner, desserts, and side dishes.