Stewed Apples (And so Much More) |
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Prep Time: 45 Minutes Cook Time: 1 Minutes |
Ready In: 46 Minutes Servings: 6 |
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This recipe is so versatile that's why I named it as such. This is great as a topping over vanilla ice cream, a slice of cheesecake or a slice of pound cake. It can also be used as a pastry filling. Place filling in baked phyllo cups (frozen food section) for a quick dessert or you can use as a filling in pre-made frozen puff pastry by rolling out to a rectangle, spooning filling down the middle and fold sides in leaving middle somewhat exposed and baking until golden brown. Then again, it's great just all by itself. Ingredients:
8 granny smith apples |
8 tablespoons butter (1 stick) |
1 cup light brown sugar (firmly packed) |
1/2 teaspoon salt |
1 teaspoon cinnamon |
1 teaspoon lemon juice |
1 teaspoon vanilla |
1/2 teaspoon ground nutmeg |
Directions:
1. Peel and core apples then slice into 1/4 slices.
2. In large heavy sauce pan combine all ingredients except apples.
3. Over low heat melt butter and stir to mix well.
4. Add apples tossing to coat.
5. Cover pan and cook on low until apples are almost completely submerged in liquid, about 20-25 minutes.
6. Turn fire up to medium, remove lid and cook on a hard simmer until sauce has thickened and is syrupy, about 45 minutes, stirring often.
7. Remove from fire and let cool or use warm, if desired.
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