Stewed Apples
Ingredients
Directions
Prepare
Wash, wipe, pare, and quarter or slice the apples.
Place them in a sauce kettle with just enough water to cover.
Cook
Simmer slowly for 1 to 2 hours without crushing the fruit.
Cool and serve
When partially cool, carefully transfer to a china or glass fruit dish.
Cover with a plate and set in a cool place.
Serve cold without sweetening, allowing individual preference for sugar.
Transcribed from a scanned cookbook and modernised for today's kitchens. Where the book gave no heat or time, or said "a moderate oven", the temperatures and times here may be modern equivalents rather than the book's own figures.
Explore the science
What each ingredient does
- Sub-acid apples
- Provide the fruit that softens into the stewed base and supplies its tart flavour.
- Water
- Covers the fruit so it steams and simmers gently without scorching.
The step that matters
Simmer slowly without crushing the fruit. Gentle heat softens the apple pieces while keeping their shape. Vigorous boiling or stirring breaks cell walls and turns the fruit mushy.
“What each ingredient does” and “The step that matters” were written by Claude from this recipe’s own method and reviewed in samples by CompKitchen.
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