5 whole apples stem and cores removed
1 tablespoon sugar
¼ teaspoon cinnamon
4 tablespoons unsalted butter
1 cup sugar
1 tablespoon water
sliced almonds and raisins for garnish


Pare the apples by peeling about ½-inch of skin around the center.

Place apples in the 3-quart (3 L) Saucepan, place sugar and cinnamon in the top of the apple where the stem was removed, cover (close vent) cook the waterless way over low heat 20-25 minutes.

In the 1-quart (1.5 L) Saucepan, make syrup, over medium heat with butter, sugar and water, stir as cooking. About 4 to 5 minutes.

To Serve: Place apples in individual serving bowls, top with syrup, sliced almonds and raisins.