Stewed Whole Apples
This recipe is an easy way to get the flavors of baked apples, while maintaining greater nutritional values. You can use baking apples or eating apples in this recipe and it will work well either way.
- 4 large apples
- 1/2 c boiling water
- 1/4 c sugar
- 1 tsp cinnamon
- 1 tsp margarine or butter
- slurry of 1 Tbsp water and 1 tsp cornstarch
- Remove the peel from the upper fourth of the apples and core them.
- Put them peeled side down into the boiling water in a medium saucepan.
- Bring back to the boil, turn down to low heat and cover. Simmer for 10-15 minutes, or until tender when pierced with a toothpick.
- Leaving the cooking liquid in the saucepan, remove the apples with a slotted spoon to a small baking dish, peeled side up.
- Sprinkle them with sugar and cinnamon; dot with butter. Brown under the broiler.
- Remove to a serving bowl with a slotted spoon.
- Mix sugary drippings from the baking pan into the saucepan with the reserved cooking liquid.
- Heat over medium high. Add the cornstarch slurry and stir until thick and smooth.
- Pour over the apples and serve warm or cold with whipped topping.