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[5 ingredients]
stewed apples as good as nannas
From Stonesoup
I’ve used both cooking and eating apples for this. Each gives a different texture with the eating apples holding onto their shape and resisting the urge to turn into mushy stewed apple goodness more than their cooking cousins.
I like to leave the skins on because I’m very lazy when it comes to peeling things and the skins add an interesting texture. But feel free to peel if you are delicate about these things.
You don’t really need a recipe. It’s more of a chop up the apples, bung them in a pot with a splash of water and some sugar, simmer until cooked enough for you, taste and add a little more sugar if needed and you’re done. But I thought I’d give quantities just in case.
If you’re worried about your apples browning and you’re a slow chopper, you can either splash a little lemon juice over the cut apples as you go. I prefer to get the first few apples cooking and add to the pot as I chop. Heat deactivates the browning enzyme and avoids the problem of having lemony apples.
6 apples (approx 1.4kg or 3lb)
1/4C sugar
1/4C water
Cut apples in half lengthwise then chop each half into 2 or 4 depending on how big the apples are. Cut out the core bit.
Pop them in a saucepan with the sugar and water and bring to a simmer. Cover and cook over a medium high heat at a brisk simmer, stirring occasionally for 15-20 minutes or until some apples are mushy but a few are still holding their shape – or however you like them.
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