Waistline Friendly Stewed Apples Food

EASY STEWED APPLES

Steps:

• In a medium sauce pan, add the peeled and diced apples, lemon juice, 1/3 C (80g) apple cider or apple juice, vanilla extract, maple syrup, sugar, cinnamon, nutmeg, and salt. Stir.
• Bring the ingredients to a simmer, stir, lid and turn the heat down to low. Cook for 3-5 minutes, checking at three minutes for texture. They should be fork tender, and soft but not mushy (although if they get mushy, they're still delicious! - this is the versatility of this recipe - cook em' how you like em'!) Cook for a few more minutes, lid on, if needed.
• Meanwhile, while the apples are cooking, whisk the remaining 2 Tbs apple cider or juice and cornstarch in a small bowl. Once the apples are done, remove the lid and pour in the slurry. Stir. Bring to a simmer, and cook for 30 seconds. Remove from heat and allow to cool slightly, stirring a few times. The apples will thicken further as they cool. If you prefer a little looser set, add a splash or two of apple cider, juice or water and stir. Now is a good time to taste for sweetness and cinnamon adjustment. If the apples are too tart, add a tablespoon or two of maple. If more cinnamon is preferred, sprinkle in another 1/4 tsp.
• Stir in additions, if using, and/or share the apples warm on waffles, pancakes, in oatmeal or spooned over ice cream. They're delicious too topped on baked brie.
• To Store: Store the apples in a lidded container in the fridge for up to three days. Freeze for longer storage. Thaw in the fridge and gently rewarm on stove top adding a splash of water, apple cider or apple juice to thin as needed.

STEWED APPLES

Steps:

• In a large pot or skillet, heat butter, brown sugar, cinnamon, and vanilla, over medium/low heat until ingredients are incorporated.
• Add apples and toss gently until everything is coated in the sugar sauce.
• Cover and continue cooking over medium/low heat for about 30 minutes, stirring occasionally.
• Remove from heat and serve or can. (Feel free to pack the apples and sauce separately if you want to use the liquid as a pancake or breakfast syrup. If you want to thicken, remove the apples and slowly stir in corn starch, heating for an additional 3 - 5 minutes. You'll want to serve the sauce warm as the butter may separate some in the refrigerator).
• ENJOY!

QUICK & EASY STEWED APPLES

Steps:

• Peel and core apples. Then slice or chop in a uniform size. The thinner they are, the more tender they'll be (and cook faster too). You should have about 7 cups of apples sliced up.
• In a large 5 quart pot, mix together sugars and cornstarch. Gradually stir in water and heat over medium-high heat until the mixture starts to turn opaque.
• Add butter and cinnamon, mixing well until it reaches a light boil.
• Add apples and stir, coating apples with sugar mixture. You may be worried that the sauce is too thick, but it will thin out as apples simmer. Cover, simmer, and stir occasionally on low for about 20-30 minutes, or until apples reach desired tenderness.
• Remove from heat and let cool slightly. Serve warm.
• Leftovers should be stored covered securely in the fridge.

EASY STEWED APPLE

Steps:

• Put the apples, sugar, lemon juice and cinnamon in a small pan with 1 tbsp water. Cover and cook over a medium heat for 5-10 mins, or until the apples are tender when pierced with the tip of a knife.
• If you prefer a smoother mixture, continue to cook for a further 5 mins, uncovered, stirring frequently to break down the apples into a compote.

STEWED APPLES

Steps:

• Heat the butter in a large heavy saute pan over medium-high heat. Add the butternut squash and season with salt and pepper, to taste. Cook until the squash is beginning to caramelize, about 6 to 8 minutes. Add the apples and continue to brown, another 5 minutes. Stir in 1 cup of water and the sugar. Cover, then reduce the heat to medium-low and cook until tender, about 15 minutes. Add the cinnamon and cook until the squash and apples are coated in a deep golden brown glaze, about 5 minutes more. Transfer the stew to a serving bowl and serve.

BEV'S OWN STEWED APPLES

Steps:

• In a 10" skillet (w/lid) melt butter over medium heat; turn off heat.
• Mix in sugar and brown sugar, cinnamon, nutmeg and add 1/2 cup water, stirring to combine.
• Bring mixture to a boil and allow to boil until beginning to thicken.
• Reduce heat to medium; stir in apple slices, turning to coat.
• Cook over medium to medium high heat 4-5 minutes, stirring, allowing sauce to continue to thicken.
• Reduce heat to low, cover apples and cook until tender, stirring occasionally, another 5-10 minutes, adding more water if necessary, until apples are tender (cooking time will depend on the thickness of your apple slices).
• Sauce will thicken as it cools.

CINNAMON-STEWED APPLE

Steps:

• Put the apples in a saucepan with the cinnamon, raisins and 2 tbsp water. Bring to a simmer, cover and cook for 10-15 mins until the apples are very
• Spoon the stewed apples into bowls, and serve with a dollop of the yogurt and a drizzle of maple syrup, if you like. Will keep chilled in an airtight container for up to three days.