Tuesday, 31 July 2012

Stewed apples

3-4 apples
30g dark brown sugar
1/8 tsp cinnamon
Juice from one orange or one clementine
Pinch of freshly ground nutmeg

Roughly dice the apples, leaving the skin on (or off if you prefer). Dump everything into a small slow cooker and add enough water to cover the bottom 1/3 of the apples. Cook on high for 1-2 hours, or until apple pieces are soft all the way through. 

Serves 4-6

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