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Stewed Apple

Ready in 30 mins

Recipe by Graham 

Stewed Apple with a little cream or custard makes a simple dessert. It can be used as an accompaniment for Roast Pork or on French Toast (like in the photo) or, as we often do at home, eaten with Black Pudding as a meal on its own. In fact, stewed apple works for just about any pork meat - country ham, Roast Pork Dinner even barbecued pork (in fact, especially, barbecued pork !)

The recipe can be doubled easily and will keep in the refrigerator for about a week. The sauce may seem somewhat thin just after cooking, but it will thicken upon standing.

Preparation Time

5 Minutes

Cooking Time

25 Minutes

Ingredients for Stewed Apple

If you are not familiar with any ingredients, please check our International Cooking Terms page.

Currently displaying quantities in US Imperial Measurements

To serve 2:

1 lb apples
2 tablespoons sugar
2 tablespoons water

How to Cook Stewed Apple

  1. Peel the apples, cut into quarters and remove the cores. Put the water, sugar and apples in a pan and cook on a moderate heat for about 25 minutes, stirring from time to time to break down any larger lumps of apple.
GRAHAM'S HOT TIP:
One or two cloves added to the pan will add a slightly spicy taste to the apple but be sure to take them out when the apple is cooked.