Stewed Apples

Name: Stewed Apples
Ingredients: 4 medium Apples (Choose a variety suitable for cooking, such as Granny Smith or Honeycrisp.); 0.5 cup White sugar (Original recipe calls for half a pound of sugar, which is excessive. Adjust to taste.); 1.25 cups Water (Original recipe calls for rather more than a pint of water.); 1 small Cinnamon stick (Optional); 3 whole Cloves (Optional); 1 strip Lemon peel (Optional, use a vegetable peeler to remove a strip of peel.); 2 drops Cochineal (Optional, for coloring. Use sparingly.)

A simple and classic dessert of stewed apples in a light syrup, flavored with cinnamon and lemon. Can be served warm or cold.

Ingredients

4 medium Apples (Choose a variety suitable for cooking, such as Granny Smith or Honeycrisp.)
0.5 cup White sugar (Original recipe calls for half a pound of sugar, which is excessive. Adjust to taste.)
1.25 cups Water (Original recipe calls for rather more than a pint of water.)
1 small Cinnamon stick (Optional)
3 whole Cloves (Optional)
1 strip Lemon peel (Optional, use a vegetable peeler to remove a strip of peel.)
2 drops Cochineal (Optional, for coloring. Use sparingly.)

Instructions

1Peel, core, and cut the apples into quarters or eighths, depending on their size. Place the prepared apples in a bowl of water with a squeeze of lemon juice to prevent browning.
2In a saucepan, combine the water and sugar. Add the cinnamon stick, cloves, and lemon peel, if using. Bring to a simmer over medium heat, stirring until the sugar is dissolved.
3Gently add the apples to the simmering syrup. Reduce the heat to low, cover the saucepan, and simmer for 15-20 minutes, or until the apples are tender but not broken down. If using cochineal, add a few drops now.
4Remove the cinnamon stick, cloves, and lemon peel before serving. Serve the stewed apples warm or cold, with the syrup. The syrup can be strained and clarified for a clearer appearance.