It’s winter in Melbourne. On the cold nights, warm desserts make everyone happy. This warm and creamy stewed apple dessert was my children’s favourite winter dessert. I sometimes use tinned pear or peach, that are already soft and don’t need to be stewed. Rum is totally optional for children but I add it, generous amount, because my children are not children any more.
Butter 1 tablespoon
Brown Sugar 2 to 3 tablespoons *depends on the sourness of the Apples
Water 1/2 cup
Rasins OR Sultanas 1/4 cup *Rum soaked ones preferred
Rum 1 to 2 tablespoons
Cream 1/2 cup
Shortbread OR Butter Cookies *coarsely broken
Roasted Almonds *coarsely chopped
- Peel, quarter and core the Apples. Cut each quarter into 2 to 3 wedges.
- Place the Apples in a frying pan or a wide saucepan. Add Butter, Brown Sugar and Water.
- Cover with the lid, bring to the boil over a medium heat, then reduce the heat to medium to low and simmer, stirring occasionally, until soft but still retain their shape. Cooking time depends on the type of the Apples and the size of the pieces, and it takes 5 to 20 minutes.
- When the Apples are soft, remove the lid and let the liquid evaporate until the sauce is thick and almost gone. Add Cream and stir to just combine and remove from the heat.
- Place some broken Shortbread (Butter Cookies) and Almonds on top and serve warm.
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