Every year at Thanksgiving, I like adding a new dish to my repertoire. I recently posted Butternut Squash Risotto as a first course for the holiday dinner. Keep in mind that tomorrow’s fare could add 3 pounds to your scale the next day, aka Black Friday, the day you’ll shop for a holiday dress or suit. Don’t know about you, but I’m staying in my tight black dress way past January 2nd!
No worries. I’ve come up with a foolproof plan. I turned my fav apple pie dessert into a guilt-free holiday treat. Freshly sliced apples are cooked with raisins and cinnamon (no sugar). After the apples have cooled, I can snack on them as much as I like without worrying about an expanding waistline.
Try the recipe – you’ll love it.
Prep time: 10 to 15 minutes
Cooking time: 5 to 8 minutes
Serves: 4 to 6
Ingredients:
5 to 6 medium-large apples (any variety)
¼ cup raisins
½ cup cold water
½ cinnamon stick, cut into slivers
Dash ground cinnamon
1. Peel, core and thinly slice the apples.
2. Place apples in a 4 to 6-quart saucepot with raisins, water, cinnamon stick and ground cinnamon.
3. Bring to a boil and cook on medium-high heat, stirring occasionally, for 5 minutes or until apples are tender.
4. Transfer Cinnamon Apples to a glass or porcelain bowl and cool.
Serve and/or refrigerate up to 5 days.
Text & Photograph © Nancy DeLucia Real
Nancy DeLucia Real is an art historian and chef. She has led culinary courses at the Italian Cultural Institute, The Getty Center and The Getty Villa and is a former member of the Culinary Historians of Southern California. Nancy's gastronomy training took place in the heart of Italy under the tutelage of her grandmother. She has taught international cuisine at Williams Sonoma and Sur la Table Stores. Nancy's art history & culinary courses are ongoing at various institutions. She also teaches private cooking classes. 
