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Peel, core, and spiral-slice apples in seconds — pie prep
Adjustable stand — hold cookbook or tablet at eye level while cooking
Apple wood — mild, sweet smoke for poultry and pork
Spiral corer — core, peel, and slice pineapple in one motion
Compact sous vide circulator with app — Bluetooth control, 1100W
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Peel, core, and spiral-slice apples in seconds — pie prep
Adjustable stand — hold cookbook or tablet at eye level while cooking
Apple wood — mild, sweet smoke for poultry and pork
Spiral corer — core, peel, and slice pineapple in one motion
Compact sous vide circulator with app — Bluetooth control, 1100W
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Cook yams with skins on until almost done. Drain pineapple. Stir cornstarch into 1/2 cup of the cold liquid. Add lemon juice. Mix in sugar and salt; set aside. Bring remaining 1 1/2 cups juice to a slow boil. Gradually stir in cornstarch mixture, stirring constantly. Add butter and continue to stir until mixture starts to bubble. Remove from heat. In a large casserole dish, place half of the sliced yams, sliced apples and pineapple. Top with juice. Repeat layers. Bake, covered, in a 350° oven for 30 minutes.