Stewed Apples is a traditional British recipe, based on Robert Kemp Philp's recipe of 1859, for a classic dessert of apples stewed in a mix of water, red wine and brown sugar before being mashed and finished with butter. The full recipe is presented here and I hope you enjoy this classic British version of: Stewed Apples.
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This is a classic recipe for a Victorian version of Stewed Apples that's derived from Robert Kemp Philp's 1859 volume, The Dictionary of Daily Wants. Below you will find both the recipe in its original form and a modern redaction.
Original Recipe
Peel, slice and core apples, and stew them in a syrup just sufficient to cover them, made of equal portions of water and red wine; when they are tender, add a stick of cinnamon, a few cloves, and a little fresh butter, mash them; sweeten to taste, and serve.
Modern Redaction
Ingredients:
4 Bramley apples, peeled, cored and sliced
150ml water
150ml red wine
50g brown sugar
1 cinnamon stick
4 cloves
4 tbsp butter
sugar, to taste
Method:
Combine the water, red wine and brown sugar in a pan. Heat gently until sugar dissolves then take off the heat. Tie the cloves in a muslin bag then combine with the apples and cinnamon stick in a pan. Pour over the water and wine syrup so the apples are just covered.
Bring the mixture to a simmer, cove with a lid then cook gently for about 40 minutes, or until the apples are completely tender. Remove the cinnamon and cloves then add the butter. Mash the apples, sweeten to taste and serve hot.
