Slow Cooker Confit of Green Tomato - 3 pts Mediterranean

[Guest guest]

* Exported from MasterCook *

 

Slow Cooker Confit of Green Tomato - 3

pts

 

Recipe By :Not Your Mother's Slow Cooker Cookbook

by Beth Hensperger and Julie Kaufmann

Serving Size : 12 Preparation Time :0:00

Categories :

 

Amount Measure Ingredient -- Preparation

Method

-------- ------------

--------------------------------

6 medium hard green tomatoes -- (its ok

if they still have some blush on them)

2 large apples -- peeled, cored and

chopped

1 1/2 cups firmly packed brown sugar --

light

1/2 cup water

1 cinnamon stick

1 1-inch ginger root slice -- peeled

and lightly crushed

2 orange zest -- and juice, of 2

oranges

2 lemon zest -- and juice, of 2

lemons

2 lime zest -- and juice, of 2

limes

1/2 cup golden raisins

1/2 cup chopped dried apricots -- or

dried peaches

2 tablespoons sherry vinegar

 

Prepare the tomatoes by placing them on a baking sheet

and broiling a few inches below the flame to char the

skin; this can also be done on a gas grill. Wash off

the skin under cold running water, cut in half, then

squeeze out most of the seeds. Dice the tomatoes and

transfer to the slow cooker. Add the remaining

ingredients, except the vinegar, to the cooker. Stir

to combine. Cover and cook on High for 2 1/2 to 3

hours.

 

Remove the lid and continue to cook on High, stirring

a few times, until the fruits are soft and translucent

and the mixture has thickened to the desired

consistency, about 1 hour more. If you want a looser

consistency, one more like applesauce, you do not have

to cook with the lid off.

 

Discard the cinnamon stick and ginger and stir in the

vinegar. Transfer the confit to a clean, hot, 1-quart

Mason jar or covered bowl and let cool completely.

Cover and refrigerate for up to 1 week. Serve chilled

or at room temperature.

 

Makes 3 cups.

 

Description:

" 3 pts "

S(Formatted by Chupa Babi in MC):

" 01.15.07 "

Copyright:

" 2005 "

Yield:

" 3 cups "

- - - - - - - - -

- - - - - - - - - -

 

Per Serving (excluding unknown items): 178 Calories;

trace Fat (1.7% calories from fat); 2g Protein; 45g

Carbohydrate; 3g Dietary Fiber; 0mg Cholesterol; 25mg

Sodium. Exchanges: 0 Grain(Starch); 1 Vegetable; 1

Fruit; 0 Fat; 2 Other Carbohydrates.

 

NOTES : High for 3 1/2 to 4 hours; cooker is uncovered

during last hour.

 

Medium round = 3 to 4 1/2 quart cookers

 

This recipe is a cross between a mincemeat and a

condiment such as chutney or cranberry sauce. Green

tomatoes are simply unripened tomatoes, often the ones

that are still on the vine at the end of the season,

when you are ready to pull out the plant in

anticipation of the first killing frost. The recipe is

adapted from one by Stephen Durfee, who served for

years as pastry chef at the famous French Laundry

restaurant. He would make a cornmeal cake and serve

this confit on the side. We like it with pound cake

and vanilla ice cream just fine. It's even good piled

on toast with cottage cheese or alongside [favorites].

 

Lots of people don't bother peeling the tomatoes, but

it makes for a smoother confit.

 

Nutr. Assoc. : 3597 900030 0 0 0 0 0 0 0 0 0 0

 

 

 

 

 

______________________________\

____

Sick sense of humor? Visit TV's

Comedy with an Edge to see what's on, when.

http://tv./collections/222