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Fall for this simple apple recipe

United Feature Syndicate
Posted: Wednesday, Nov. 04, 2009

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  • Easy Spiced Stewed Apples
    Easy Spiced Stewed Apples

    3 large tart apples, such as Granny Smith

    3 large sweet (firm) apples, such as Braeburn

    1 tablespoon lemon juice

    1 tablespoon unsalted butter

    1/3 cup light brown sugar, lightly packed

    1 teaspoon apple-pie spice (see note)

    Salt to taste

    PEEL, core and evenly slice the apples about 1/8-inch thick, putting the slices directly into a 4-1/2-quart Dutch oven or other large, heavy pot with a lid. Toss the apple slices with lemon juice. Add the butter, and place over medium heat.

    ADD the sugar and apple-pie spice. Stir and cook until the apples begin to release moisture, about 2 minutes.

    Reduce heat to medium-low and cook, stirring occasionally, until the apples are tender but not mushy, about 8 to 10 minutes. Season with salt to taste, and serve immediately.

    NOTE: If you don't have apple-pie spice, use 1/2 teaspoon ground cinnamon and 1/4 teaspoon each of nutmeg and allspice.

    Yield: 6 servings

    PER SERVING: 125 calories; 0g protein; 28g carbohydrate; 2g fat (14% of calories from fat); 5mg cholesterol; 2g fiber; 17mg sodium.

Every autumn, we fall for apples all over again. After a ritual trek to the farmers market for the freshest fruit - and after the pies are baked - we start looking for another recipe to make the most of this glorious bounty.

We keep thinking we'll veer toward experimental gourmet, but usually we end up with our old friends: homey, old-fashioned recipes such as today's Easy Spiced Stewed Apples.

The only secret is to use a combination of tart and sweet apples. Be sure to choose firm varieties so they won't turn to complete mush when cooking. The only "hard" part is peeling, coring and slicing the fruit. After that, throw in a little seasoning, and just stir and simmer your way to a side dish that's sure to please everyone at your table.

As for the apple preparation, Alicia likes to use a rotary-crank tool that peels, cores and slices all in one action. For details and our review of this kitchen gadget, visit our Web site at www.KitchenScoop .com.

Beverly Mills and Alicia Ross can be reached at Desperation Dinners, c/o United Media, 200 Madison Ave., New York, NY 10016, or send e-mail to telluskitchenscoop.com. Or visit the Desperation Dinners Web site at www.kitchenscoop.com.
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