Chapter 11
Desserts and Jams
In This Chapter
Bringing out the essence of ripe fruit in slow-cooked fruit desserts
Using the hot water method to make silky smooth custards and puddings
Cooking sensational fruit butters and jams
Recipes in This Chapter
Apple Brown Betty
Peach Crisp
Apple Bread Pudding
Applesauce
Baked Apples
Creme Caramel
Chocolate Custard
Rice Pudding
Peach Butter
Rhubarb and Strawberry Jam
W e like desserts so much that we have a hard time understanding when people say they don’t like a touch of sweetness at the end of a meal. Perhaps, they may have eaten too much and are too full at the moment to have some. But we find it hard to pass up sweets, especially when they’re made with tree-ripened fresh fruit and crunchy toppings or silky smooth custards made with farm-fresh eggs. Jams and preserves are also another favorite, especially when fresh fruit is at its peak during the summer months. Crisp, tart apples from local orchards are available in abundance in the fall and ready to be made into mouth-watering desserts and butters. And you can make them almost effortlessly in your slow cooker.
Fruit Desserts
Because the slow cooker heats up slowly and gently, all of the natural goodness and flavor of fresh fruit is slowly extracted as it cooks, making this an ideal method to prepare many fruit desserts. These were the desserts we had to forgo in the dog days of summers past, when — not wanting to heat up an already hot kitchen — we often reluctantly resisted the temptation to turn on the oven and transform tree-ripened summer fruits into delicious baked goods. Then we discovered that we could make some of these homey desserts right in the slow cooker without heating up the kitchen! These desserts hold well and can even be taken with you in the slow cooker to your next potluck or pitch-in supper.
Apple Brown Betty
Although we will never know who Betty was, we can only assume she was a creative, thrifty cook with some day-old bread, butter, and apples on hand. It’s amazing how such simple ingredients can be transformed into such a cozy, homey dessert.
Preparation time: 20 minutes
Cooking time: High 1 1/2 to 2 1/2 hours
Yield: 6 servings
1/4 cup (1/2 stick) unsalted butter
3 cups fresh white bread crumbs
1 cup sugar
1/2 teaspoon ground cinnamon
1/4 teaspoon freshly grated nutmeg
5 medium Granny Smith apples, peeled, cored, and cut into cubes (see Figure 11-1)
1 Lightly spray a 4- to 6-quart slow cooker with vegetable oil cooking spray.
2 Melt the butter in a large nonstick skillet over medium-high heat. Add the bread crumbs and cook until lightly browned and toasted, stirring frequently. Remove immediately from the pan and place in a mixing bowl. Add the sugar, cinnamon, and nutmeg. Stir to combine.
3 Sprinkle one-third of the buttered crumbs on the bottom of the slow cooker. Cover with half the apples. Sprinkle apples with another one-third of the crumbs. Repeat with another layer of apples and the remaining crumbs.
4 Cover and cook on high for 1 1/2 to 2 1/2 hours, or until the apples are tender.
Vary It: To make Apple and Rhubarb Brown Betty, substitute 1/2 pound rhubarb, cut into 1/2-inch slices, for 2 apples. Increase sugar to 1 1/4 cups and add the zest of one orange.
Per serving: Calories 324 (From Fat 81); Fat 9g (Saturated 5g); Cholesterol 22mg; Sodium 291mg; Carbohydrate 60g (Dietary Fiber 3g); Protein 3g.
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Figure 11-1: Peeling, coring, and slicing an apple. |
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Peach Crisp
Some of our favorite desserts are those that we make in the summer using fruit from farm markets at local orchards. Because we really want to enjoy the flavor of the tree-ripened fruit, we prefer to treat them simply, as in this peach crisp recipe.
Preparation time: 20 minutes
Cooking time: Low 3 hours
Yield: 6 servings
Yield: 6 servings
2 pounds ripe peaches, peeled, pitted, and cut into 1/4-inch slices
2/3 cup old-fashioned oats
2/3 cup all-purpose flour
2/3 cup packed light brown sugar
1/2 teaspoon ground cinnamon
1/4 teaspoon grated nutmeg
Pinch salt
Pinch salt
3/4 cup (6 tablespoons) unsalted butter, softened
1 Lightly spray a 4- to 6-quart slow cooker with vegetable oil cooking spray.
2 Layer the peach slices in the slow cooker.
3 Combine the oats, flour, brown sugar, cinnamon, nutmeg, and salt in a medium mixing bowl. Add the softened butter and combine until the mixture is crumbly. Sprinkle over the peaches.
4 Cover and cook on low for 3 hours.
Vary It: Substitute other fruits, such as apples, pears, or plums, for the peaches (see Figure 11-2).
Per serving: Calories 441 (From Fat 231); Fat 26g (Saturated 15g); Cholesterol 66mg; Sodium 303mg; Carbohydrate 50g (Dietary Fiber 4g); Protein 5g.
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Figure 11-2: Use fresh and dried fruits in your desserts. |
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Apple Bread Pudding
We like to eat bread pudding not only as a dessert but also as a breakfast dish. The bread pudding that we share with you is full of sliced apples and doesn’t need any added sauce because it makes its own caramel-like topping as it slowly cooks.
Preparation time: 15 minutes
Cooking time: High 2 1/2 to 3 hours
Yield: 8 servings
2 tablespoons unsalted butter, at room temperature
1 cup packed light brown sugar
8 ounces day-old white bread (about 8 to 10 slices), cut into 1-inch cubes
2 Golden Delicious apples, peeled, cored, and sliced very thin
3 large eggs
2 cans (12 fluid ounces each) evaporated milk
1 teaspoon vanilla extract
1/2 teaspoon ground cinnamon
1 Butter the bottom of a 4- to 6-quart slow cooker.
2 Evenly sprinkle the brown sugar over the bottom.
3 Layer half the bread cubes in the slow cooker. Place the apple slices on top of the bread. Cover with the remaining bread cubes.
4 Lightly beat the eggs in a large mixing bowl. Whisk in the milk, vanilla, and cinnamon. Pour over the bread and press down gently so that the bread absorbs the egg mixture.
5 Cover and cook on high for 2 1/2 to 3 hours, or until a knife inserted in the center of the pudding comes out clean.
Fat Buster: Cut calories and fat by substituting skim, fat-free evaporated milk for whole evaporated milk.
Per serving: Calories 399 (From Fat 113); Fat 13g (Saturated 6.5g); Cholesterol 116mg; Sodium 402mg; Carbohydrate 55g (Dietary Fiber 1g); Protein 17g.
Per serving (made with skim evaporated milk): Calories 284 (From Fat 56); Fat 6g (Saturated 2.5g); Cholesterol 91mg; Sodium 312mg; Carbohydrate 46g (Dietary Fiber 1g); Protein 11g.
Applesauce
Every fall we look forward to making applesauce with locally grown apples. Because Macintosh apples are usually the first available, they’re also the first to go into the slow cooker. Some other good choices for applesauce are any Jonathan variety, as well as Gravenstein, Northern Spy, and Winesap.
Preparation time: 20 minutes
Cooking time: Low 5 to 6 hours
Yield: 8 servings (6 cups)
10 to 12 large Macintosh apples, about 4 pounds, peeled, cored, and cut into eighths
1 cup apple cider or juice
1 cup sugar
2 teaspoons ground cinnamon
Pinch salt
1 Lightly spray a 4- to 6-quart slow cooker with vegetable oil cooking spray.
2 Place the apples in the slow cooker with the cider, sugar, cinnamon, and salt. Stir to combine.
3 Cover and cook on low for 5 to 6 hours, or until the apples are very soft.
4 Mash the apples with a handheld potato masher, or process through a food mill for a very smooth consistency. Taste and add additional sugar, if desired.
Vary It: For pink applesauce, add 2 cups of fresh or frozen cranberries, thawed, along with the apples. You may wish to increase sugar by an additional 1/2 cup.
Per serving: Calories 146 (From Fat 0); Fat 0g (Saturated 0g); Cholesterol 0mg; Sodium 40mg; Carbohydrate 37g (Dietary Fiber 3g); Protein 0g.
Baked Apples
The aromatic smell of apples baking with butter and spices is indeed wonderful, evoking warm thoughts and cozy feelings. This is exactly what you need to smell when you return home after a hectic day!
Preparation time: 15 minutes
Cooking time: Low 2 to 3 hours
Yield: 4 servings
4 medium Rome apples (about 8 ounces each), cored to within 1/2 inch of base
3 tablespoons unsalted butter
1/2 cup pure maple syrup
1 teaspoon freshly grated ginger
4 pieces cinnamon stick, 3 inches long
1/2 cup apple cider or juice
1 Lightly spray a 4- to 6-quart slow cooker with vegetable oil cooking spray.
2 Peel about 1 inch of skin from the tops of the apples; cut a sliver off the bottom of the apples so they’ll stand. Place them in the slow cooker.
3 Cut 1 tablespoon of butter into 4 pieces; fill each apple core with a piece of butter, 1 tablespoon maple syrup, 1/4 teaspoon ginger, and 1 cinnamon stick. Place the remaining butter and syrup in the bottom of the slow cooker along with the apple cider.
4 Cover and cook on low for 2 to 3 hours, or until the apples are fork-tender.
Per serving: Calories 298 (From Fat 88); Fat 10g (Saturated 6g); Cholesterol 25mg; Sodium 97mg; Carbohydrate 53g (Dietary Fiber 3g); Protein 0g.
Custards and Puddings
In order to keep custards creamy and smooth, they’re always baked in a hot water bath, or bain marie. This cooking method involves placing the baking dish with the custard into another pan filled with hot water. Heat is transferred from the hot water to the custard, cooking it gently and slowly so that it doesn’t curdle or form a crust. By placing a trivet or cake rack in the slow cooker and filling the bottom with hot water, it becomes a quick and easy bain marie .
Creme Caramel
This silky egg custard is covered with a rich, flavorful coating of caramel. When melting the sugar, be sure not to let it cook too long, or it will burn before you know it. Note: Since the whole milk is mixed with the sweetened condensed milk in this recipe, the possibility of its curdling is greatly reduced.
Preparation time: 20 minutes
Cooking time: High 1 1/2 to 2 hours
Yield: 8 servings
2 cups boiling water
1/2 cup sugar
1 1/2 cups eggs (approximately 6 to 8 large eggs)
1 can (14 ounces) sweetened condensed milk
2 1/2 cups of whole milk
1 Place a metal cake rack or trivet in the slow cooker. Add the boiling water to the slow cooker.
2 Melt the sugar in a large nonstick skillet over medium heat. Do not stir. When the sugar is melted and caramel in color, remove from heat immediately. Carefully pour into a 1-quart shallow baking dish that fits in your slow cooker. Swirl the baking dish so that the melted sugar covers the bottom, doing so quickly before the liquid hardens. Place the baking dish on the trivet.
3 Break the eggs into a 2-cup glass measuring cup until you have a total of 1 1/2 cups. Pour into a large mixing bowl and beat lightly. Add the condensed and regular milk. Whisk together until just blended. Pour into the prepared baking dish. Cover the dish with foil.
4 Cover the slow cooker and cook on high for 1 1/2 to 2 hours, or until the custard is set. Remove and cool to room temperature. Refrigerate at least 4 hours or overnight.
5 To remove, set the baking dish in a pan with 1 inch of hot water for 5 minutes. Run a knife around the edge of the pan. Place a large serving plate on top of the baking dish and invert. Custard should release from the baking dish onto the plate. Pour any accumulated caramel over the creme caramel.
Fat Buster: To lower overall fat content by 3 grams, use fat-free condensed and regular milk.
Per serving: Calories 336 (From Fat 109); Fat 12g (Saturated 6g); Cholesterol 217mg; Sodium 171mg; Carbohydrate 44g (Dietary Fiber 0g); Protein 13g.
Per serving (made with fat-free condensed milk): Calories 309 (From Fat 81); Fat 9g (Saturated 4.5g); Cholesterol 204mg; Sodium 180mg; Carbohydrate 45g (Dietary Fiber 0g); Protein 13g.
Chocolate Custard
Creamier than traditional chocolate pudding, this chocolate custard is smooth on the tongue and rich in taste!
Preparation time: 20 minutes
Cooking time: High 2 to 2 1/2 hours
Yield: 6 servings
2 cups boiling water
2 cups milk
1 square unsweetened chocolate
3 large eggs
1/3 cup packed dark brown sugar
1/8 teaspoon salt
1/2 teaspoon vanilla, or 1 teaspoon dark rum
1 Place a metal cake rack or trivet in the slow cooker. Add 2 cups boiling water to the slow cooker.
2 Heat the milk in a 2-quart saucepan over medium heat. When the milk begins to simmer, add the chocolate. Remove from heat and stir until the chocolate melts.
3 In a medium mixing bowl, beat together the eggs, sugar, salt, and vanilla. Slowly add the hot milk, stirring constantly. Pour into a 1-quart baking dish. Cover the dish with foil. Place in the slow cooker on a trivet.
4 Cover and cook on high for 2 to 2 1/2 hours, or until the custard is set. Remove and cool to room temperature. Refrigerate at least 4 hours or overnight before serving.
Per serving: Calories 130 (From Fat 60); Fat 7g (Saturated 3g); Cholesterol 117mg; Sodium 123mg; Carbohydrate 13g (Dietary Fiber 0g); Protein 6g.
Rice Pudding
We almost always make rice pudding when we have white rice left over from dinner. We trust that you will agree that our custardy version of rice pudding — probably the ultimate in comfort food desserts — is indeed special.
Preparation time: 15 minutes
Cooking time: High 2 hours
Yield: 4 servings
2 cups boiling water
2 large eggs
1/2 cup sugar
1 teaspoon vanilla extract
2 cups milk
1 cup cooked white rice
1/2 cup raisins (optional)
Ground cinnamon for sprinkling
1 Place a metal cake rack or trivet in the slow cooker. Add the boiling water to the slow cooker.
2 Lightly beat the eggs, sugar, and vanilla in a large mixing bowl. Whisk in the milk. Add the cooked rice and raisins, if desired. Stir together. Pour into a 1-quart baking dish. Cover with foil and place on the trivet in the slow cooker.
3 Cover and cook on high for 2 hours or until a knife inserted in the center of the pudding comes out clean. Sprinkle with cinnamon. Serve warm.
Per serving: Calories 259 (From Fat 60); Fat 7g (Saturated 3.5g); Cholesterol 123mg; Sodium 93mg; Carbohydrate 41g (Dietary Fiber 0g); Protein 8g.
Fruit Butters and Jams
Fruit butters are a thick and smooth type of fruit spread subtly flavored with spices. A mainstay of most farmhouse pantries, the fruit mixture needs to cook down slowly over a long period of time so that it thickens up to the right consistency without scorching. Jams, with which we are all familiar, are a type of fruit preserve made with mashed up fresh fruits and sugar. Not as smooth as fruit butters, they usually contain small pieces of cooked, whole fruit. We found that the gentle, even heat of the slow cooker makes it an ideal jam kettle for making all kinds of fruit preserves.
Peach Butter
Although the most well-known variety of fruit butter is made with apples, we are particularly fond of this variation made with tree-ripened, late summer peaches. In order to get the best results and the thick consistency of a true fruit butter, we found that we had to start off cooking with the cover on and finish up the last couple hours with the slow cooker uncovered. The delicious results are well worth the small amount of additional attention.
Preparation time: 20 minutes
Cooking time: High 7 to 8 hours
Yield: About 3 1/2 cups
5 pounds ripe peaches, peeled, pitted, and cut into eighths
1 1/2 cups apple juice
Juice of 1 lemon
1/2 cup light brown sugar (repeated as needed)
2 teaspoons ground cinnamon
1/4 teaspoon grated nutmeg
1/4 teaspoon ground cloves
1 Lightly spray a 4- to 6-quart slow cooker with vegetable oil cooking spray.
2 Place the peaches in the slow cooker with the apple juice and lemon juice.
3 Cover and cook on high for 2 hours, or until very soft.
4 Mash the peaches with a handheld potato masher, or process through a food mill. Measure amount of puréed peaches. Place in slow cooker and add 1/2 cup light brown sugar for each cup of fruit. Add the cinnamon, nutmeg, and cloves. Stir to combine.
5 Cover and cook on high for 4 hours. Uncover and continue cooking for an additional 1 to 2 hours, or until thick.
Per serving (2 tablespoons): Calories 47 (From Fat 0); Fat 0g (Saturated 0g); Cholesterol 0mg; Sodium 5mg; Carbohydrate 12g (Dietary Fiber 1g); Protein 0g.
Rhubarb and Strawberry Jam
We have always wondered who and why someone decided to combine rhubarb and strawberries. This superb combination appears in pie filling, as well as in compotes and jam. Don’t be surprised by the amount of sugar called for in this recipe. Rhubarb is naturally, very, very tart, requiring lots of sugar to tame its flavor as well as to thicken the jam.
Preparation time: 20 minutes, plus 2 hours to sit
Cooking time: High 4 hours
Yield: 5 cups
2 pounds rhubarb, cut into 1/2-inch pieces
6 cups sugar
Zest of 1 orange
Juice of 1 orange
2 pounds (2 pints) strawberries, hulled and mashed
1 Lightly spray a 4- to 6-quart slow cooker with vegetable oil cooking spray.
2 Place the rhubarb and sugar in the slow cooker and let sit for 2 hours for the rhubarb to release some of its liquid. Add the orange zest and orange juice. Stir together.
3 Cover and cook on high for 3 hours, or until tender. Add the strawberries and cook for 1 hour longer.
Per serving (2 tablespoons): Calories 124 (From Fat 0); Fat 0g (Saturated 0g); Cholesterol 0mg; Sodium 2mg; Carbohydrate 32g (Dietary Fiber 1g); Protein 0g.