1 cup apple juice, divided
½ cup honey, or maple syrup
¼ teaspoon cinnamon, (optional)
2 1/2 cups diced, cored apples
1 tablespoon cornstarch
In saucepan over medium heat, combine ¾ cup apple juice, honey and cinnamon; blend well. Bring to boil, stirring occasionally; add apples. Cover with Temp Tone control open; cook until tone sounds. Reduce heat to low, close control and simmer 10 minutes, until apples are tender, but not mushy.
In cup or small bowl, combine remaining ¼ cup apple juice and cornstarch; blend well. Stir into apple mixture; cook and stir until thickened and bubbly.
Serve warm or cold on frozen nonfat yogurt, low-fat ice cream, angel food cake, gingerbread, pancakes, French toast or waffles.
Store leftovers in tightly covered container in refrigerator; reheat over low heat before serving, if desired.
If desired, thinly peel apples.