This lovely fall dessert is good served warm or chilled.
Sun Oven Slow Cooked Apple Stacks
(adapted for the Sun Oven from the L.A. Times)
1/4 cup sugar
1/8 teaspoon ground coriander
4 apples, peeled
Zest of 1 small orange
3 tablespoons unsalted butter, melted, plus extra for buttering custard cups
Set Sun Oven out to preheat. Generously butter 4 heatproof custard cups or ramekins.
In a small bowl, whisk together the sugar, ginger, and coriander. Cut the apples in half lengthwise and remove the cores. Thinly slice the halves crosswise, 1/8 to 1/6-inch thick. Arrange a thin layer of apple sliced in each custard cup, brush with a little melted butter, sprinkle with spiced sugar and a pinch of orange zest. Continue making layers of apples, butter, spiced sugar, and orange zest until all the apples have been used.
Cover each cup with parchment paper and then aluminum foil. Pierce both the parchment and foil in about 4 places with a small knife. Put the custard cups in a baking dish and weigh down each one with another custard cup. Cover with a dark tea towel and bake in the Sun Oven until the apples are soft, 2 to 3 hours. Let cool slightly. Can be served warm or chilled. To chill, cover each cup with plastic wrap and refrigerate at least 4 hours or overnight. To unmold the apples, run a small knife around the edges, cover with a small plate, turn over and lift off the custard cup.