Buttery stewed cinnamon apples

Stewed apples are low residue and are an ideal topping for yoghurt, pancakes or porridge

INGREDIENTS

Approx. 500g

• 3 apples: Bramley, Granny smith or Braeburn are ideal, but you can use what you have available.

• 30ml water

• 50g unsalted butter

• 25g light brown sugar

• 1 tbsp maple syrup

• ½ tsp ground cinnamon

• ½ tsp fine sea salt

• 1 tsp vanilla extract

METHOD

• Start by peeling the apples. Use an apple corer to remove the core. If you don’t have one, slice the apples in half, lay flat on the chopping board and cut down in half again (to make four quarters).

• Cut apples into a quarter of an inch slices or dice, depending on preference.

• Place the apples into a saucepan with water and cook over a medium heat for about 5 minutes until the apples are soft and the water has absorbed.

• Add the butter and brown sugar, stir to coat the apple slices for a further 5 to 7 minutes. Cover with a saucepan lid for the last 2 minutes.

• Remove the lid, add maple syrup, cinnamon, salt and vanilla and stir. Cook for a further 5 minutes without the saucepan lid on.

• Can be served immediately. Store any leftovers in the refrigerator in an airtight container with a lid for up to 5 days.