How to stew apples

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Apples are one of the nation’s most popular fruits, and are used to flavour a range of dishes – from smoothies to pies, baby food to sausages. These versatile fruits are also used to create fresh juice and zesty cider.

During the autumn months, many of us turn to apple based desserts like apple crumble, apple pie and toffee apples.

At this time of year apple picking sites open for Britons to pick their own, alongside pumpkin patches.

During the autumn, apple based recipes rise in popularity, and some of these called for stewed apples.

To stew something in cooking is to simmer or slow boil it, releasing flavour and softening the ingredients.

When it comes to stewing apples, there are many different uses for the final product.

You can have on porridge or over yoghurt, add to ice cream or use to make desserts like crumble or muffins.

How to stew apples

Ingredients

  • 500g apples, this is approximately five apples
  • 50g caster sugar
  • 1 tbsp of water

Method

Peel and core the apples and roughly chop into chunks.

Heat a pan over a medium heat and place the apple pieces into the pan with the sugar and one tablespoon of water.

Give it a little stir before covering the pan with a lid and cook for three to four mins.

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Stir gently then cover again and continue to cook gently until the apples are really soft.

Cooking apples will really fall apart whereas eating apples will retain their shape.

Taste the mixture and add more sugar if the apples are too sharp, or a dash of lemon juice if they are too sweet.

Serve warm or leave to cool and store, covered in the fridge, for up to five days.

Depending on the final use for your stewed apples, you can add cinnamon, nuts, vanilla or any other flavours you wish.

You can also add other fruits like blackberries or rhubarb for different flavour combinations.

If you prefer the apples with less or no sugar, you can increase the amount of water to 100ml.

Just add more if the mixture dries out during cooking.

You can also sweeten to taste with sugar, honey, maple syrup or agave once the apples are soft.

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