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Stewed Apples: Darkly Spicy


Stewed Apples

Stewed Apples

Copyright 2008 Kevin D Weeks
Is there anything that speaks more to autumn than apples? We enjoy apple pies, crisps, and brown betties for dessert and add apples to braised cabbage. I'm particularly fond of stewed apples, an incredibly easy dish to prepare even when you get fancy as I do here. You could serve these hot with a scoop of vanilla ice cream for dessert and they're great wrapped in buckwheat crepes with a dollop of mascarpone cheese, but I like them as a side dish. (Larger image.) Serves 2.

Prep Time: 10 minutes

Cook Time: 30 minutes

Total Time: 40 minutes


  • 3 apples; peeled, cored, and diced*
  • 2 Tbsp. molasses
  • 1 - 2 Tbsp. rum, apple brandy, or water
  • 2 Tbsp. unsalted butter
  • 1/2 tsp. cinnamon
  • 1/4 tsp. ground ginger
  • 6 - 8 grates of fresh nutmeg
  • 1/4 tsp. allspice
  • Pinch of salt


1. Add enough rum, apple brandy, or water to a small sauce-pan to just cover the bottom.

2. Add all remaining ingredients and stir to blend. Place over low heat, partially cover, and simmer gently until apples are tender - about 30 minutes.

*My favorite cooking apple these days is Braeburns, but in this case I used a combination of Granny Smiths and Gala.

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