This recipe for stewed apples is full of buttery and warmly spiced apple goodness. It is both quick and simple to prepare. Perfect for many occasions it lends it's hand to breakfast pancakes, pastries, pies and my favourite, crumbles.
Peel and core the apples. Chop into about 2 cm chunks and place in very large saucepan with the lemon juice. Stir through.
Add 250 grams/8.8 ozs of the sugar, cinnamon and place over a medium heat. Simmer gently whilst stirring every minute or so. Make sure that it isn't catching on the bottom. you want a soft simmer.
When the apples have nearly cooked down enough, remove from heat and taste for sweetness. Add more sugar in 50 gram/1.7 ozs increments if not sweet enough. I usually end up using about 300 grams/10.5 ozs.
The cooking down will take up to about 15 minutes. I like to have about half puree and half soft chunks. cooking time does depend on the pan you are using too so some pans may cook the apples through enough by ten mins.
Add the butter and stir through.
Apply To Comforted Face
Start off with 250 grams/8.8 ozs of sugar if you like your stewed apples a little tart and then add more as you go. Taste carefully to assess how sweet you want it. The tartness of the apples can vary from batch to batch.
Freeze the stewed apples for up to 9 months in a stout tupperware container. Thaw at room temperature for a couple of hours in the container.
Once cool store covered in the fridge for up to a week.