Slow cooker baked apples with Fereni (Iranian rice porridge)

GF, DF, V

Serves 4-8

Ingredients:

For apples:

8 red apples

½ - 1 cup lightly packed brown sugar

90g unsalted dairy free butter

4 tbsp finely chopped pecans

4 tbsp chopped raisins

1 tsp grated ginger

1 tsp ground cardamom

½ cup water

For porridge:

½ cup (80g) rice flour (or corn flour)

4 cups milk

¼ - ½ cup sugar

2 tbsp rosewater

Method:

-Use an apple corer to core apples and use a paring knife to score the skin around the circumference of the apples.

-Combine sugar, butter, pecans, raisins, ginger and cardamom in a bowl, divide among the apple cavities pushing down well.

-Place apples in slow cooker, pouring water around them and cook on high for approximately 2.5 hours until apples are cooked.

About 10 min before apples are ready prepare the porridge.

Mix rice flour in cold milk until smooth.  Cook over medium-low heat in a saucepan, whisking all the time, until it starts to thicken.  Stir in sugar and rosewater and cook for a few more minutes.

Serve hot, or let cool then refrigerate in individual small bowls and serve cold.  Garnish with rose petals and chopped pistachios.