STEWED APPLES
Fall apples tend to keep their shape when cooked rather than mushing up like summer apples. Jonathans, Pippen, Spyrs, Baldwins and many other varieties are more adaptable to stewed apples that apple sauce. They should be cooked in a sugar syrup from the beginning to aid in keeping their shape and color.
1 cup sugar
1 cup water
1 quart peeled quartered apples (about 8 medium)
1 lemon, juice or slices as desired
Cinnamon, if desired
Cream
Combine sugar and water and heat to boiling. Add apples, cover, and cook slowly until syrup boils; continue cooking gently, pressing the apples don occasionally with a spoon until they are tender and transparent-looking. If lemon slices are used, cut very thin and add to the hot syrup along with the apples. If lemon juice is preferred, add when apples are done. Add cinnamon to give desired color and flavor. Serve in their own syrup, warm or cold, with cream is desired. 5 to 6 servinges.
