Yield: 4 Servings
|Cooking apples; peel, core and quarter (grany smith; pippin; etc,)|
|1||Lemon; juice of (optional)|
|Sugar and cinnamon to taste|
|Brown sugar is nice|
Date: 26 Oct 1993 15:41:56 GMT
peel, core and quarter cooking apples, grany smith, pippin, etc, as many as you want to deal with put in large, heavy lidded pot add just a bit of water to get the juices going and mayper the juice of one lemon cover and stew on very low heat, watch to prevent burning, add water as needed, just ¼ cup at a time When apples have cooked down, stir to break up, blenderize if you want it smoother, add sugar and cinnamon to taste, brown sugar is nice. Jan
From rec.food.cooking archives. Downloaded from Glen's MM Recipe Archive, .