We had always liked desserts of apple pie, apple crisp, apple dumplings, and apple brown Betty, but didn't really know about having a side dish of stewed apples until we ate in the South. We have come to appreciate the luxury of tender, long-cooked apples as great companion for pig meat in of any kind – country ham, pork chops, even barbecue – and especially welcome as a syrup-sweet balance for bitter greens or tangy green tomatoes on an all-vegetable plate.
Preparation Time: 1
Cook Time: 45
4 tart apples (Rome or Granny Smith), cored, peeled, and sliced into chunks no larger than one inch
1-1/2 cups water
1/3 cup brown sugar
2 tablespoons all-purpose flour
1/4 teaspoon salt
1/2 teaspoon ground cinnamon
- Combine all ingredients in a medium saucepan.
Stir well and cook at a low simmer for 30-45 minutes,stirring frequently, until the apples are tender but not falling apart. Serve warm or hot.