This is such a classic recipe, Stewed Apples are so lovely to have on hand or if we are fancy call it an apple compote as the modern name of this dish

 

Stewed Apples are such a comforting dish to make, lovely to have on hand to serve with cereals in the morning or desserts in the evening. 

More commonly known now Stewed Apple or Apple Compote is fruit cooked in a little sugar syrup to a lovely soft mushy consistency. It is also something my Mum loves so this recipe, and the 3 kg I have made since, is all for her! 

 

You can use it in so many ways, delicious served with both sweet and savoury dishes, lovely on the side of my toasted muesli, with cheese and pork, or with a lovely crumble, or warm with ice cream and yoghurt in the evening. 

If you are into canning then this is definitely a recipe for that, although I am no expert so I recommend finding an expert in this area such as this one from Laura at the Kiwi Country Girl.

 

For me I simply freeze it! I find popping one cup in a sandwich sized ziplock bag in the freezer is perfect for what we need. Then you can get it out and thaw it before using it any way you choose. Lovely cold or warm.

The ingredients are lovely and simple too, you only need a little water, a little sugar and some lemon juice to go with your apples. So this makes it a lovely cost effective recipe, especially when apples are in season. 

 

You can also use many different fruits here in place of the apples, such as feijoas, plums, peaches or pears. Some versions of stewed fruit use no water, or more or less sugar. So feel free to play around if you wish to change the recipe. 

The ingredients for Stewed Apples are as follows:

This is not the full recipe, please scroll down for the printable recipe card

• Apples

• Lemon Juice

• White Sugar

• Water

You can add to this in terms of spices, it is lovely with a pinch of cinnamon, nutmeg or often this can be cooked with whole cloves. Just be sure to remove the cloves before you serve or store. 

Easily scaled recipe, this makes approximately one cup of stewed apples, so feel free to multiply this by either the amount of apples you have or the amount of cups you desire if you are squirreling away for winter. 

 

Everyone has their own way of making stewed apples, slight variations on amounts or technique, so this is mine, yours and your grandmas may be the exact same or slightly different! 

I like to squeeze my lemons and add the juice straight the saucepan, then peel, core and slice my apples. Slicing or dicing is personal preference, same outcome really! 

 

The lemon juice is to ensure the apples do not brown and also for flavour. Then add to this the water and sugar and add to a medium heat. The key for stewed apples is to ensure they are soft and mushy, so they take around ten minutes to cook for one batch, much longer for larger batches. 

 

They are ready once they are soft and you can mash them against the edge of the saucepan. Some people like to mash it further with a wooden spoon for a thinner consistency, I just leave mine as is as it is really soft anyway.

Then remove from the heat and allow the stewed apples to cool completely in the saucepan, this way the apples absorb back a lot of the water also. 

 

Then store, whether you choose canning, storing in an airtight continuer in the fridge for 3-4 days or freezing as I have done above, this is such a great wee recipe to have in your arsenal – and then you can decide if you call it stewed apples like Grandma did or Compote! 

If you are into creating delicious dishes with apples be sure to check out my Apple Pie Filling, such a lovely recipe to have in the freezer for quick delicious pies, crumbles and desserts. 

 

Onto my version of Stewed Apples

I hope you love this classic and old fashioned recipe, these should never disappear so I am pleased to share it with you. Be sure to let me know in the comments below if you make it

 

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Happy Baking! 

Anna

 

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