Peel and core the apples, then cut a ring around the 'equator' of each apple to a depth of approximately 6mm (this helps to keep the apples in shape). Place in the slow cooker.
Mix the cinnamon and sugar together and sprinkle into the cavities of the apples. Fill the remaining space with the whole grapes. Scatter the rest of the grapes around the apples and pour over the combined white wine and rosewater. Distribute the honey over the top of the apple centres, then dot the pieces of butter on top.
Place the lid on the cooker and cook for 2.5-3 hours on high or 5-6 hours on low until the apples are tender.
Serve with mascarpone, sweetened whipped cream or vanilla ice-cream.
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From Slow Cooker 2 by Sally Wise, published by ABC Books, rrp $24.99
