Stewed Apples Recipe

6 or 8 apples, according to size.

1 pint water.

40 lumps sugar.

A few cloves.



Dissolve the sugar in the water, peel and core the apples (but do not

cut them), and place them with the cloves in the syrup, stew very gently

for about ten minutes, then turn the apples and simmer for another ten

minutes, or until they are tender, but not broken. When done, place them

in a pretty dish, and fill the hollow part with jam or custard. Reduce

the syrup by boiling it over the fire for a few minutes with the lid

off, strain over the apples, and allow to cool before serving.

Vote