Apples are versatile, in season right now, and come in a wide variety to suit anyone’s taste. I am really liking them stewed right now, with some fall spices, and then put on top of salad, scones, or eaten alone as dessert or for breakfast.
Makes 2 cups
4 apples, preferably Macintosh or Empire, cute in quarters and sliced
Juice of 1/2 lemon
2 tablespoons butter or ghee
1 cinnamon stick
Couple tablespoons of water
1/3 cup brown sugar
1/4 cup raw sugar
1/2 teaspoon cinnamon
A few good turns of freshly ground nutmeg (or grated)
Coat the apple slices in lemon juice. Melt the butter on medium heat in a sauce pan. Add in the spices. Bring to a boil and allow to thicken. Add in the apples, turn the heat down to medium, and cook until the apples are soft and the sauce has thickened. Cool completely. This can be made up to 3 days in advance.