• Boozey Stewed Apples

    1 vote
    Prep time:
    Cook time:
    Servings: 4
    by Azzurricook
    3 recipes
    A warming winter dessert that's quick to prepare - perfect for a midweek treat


    • 6 medium apples, cored and cut into about 10 chunks I like to leave the skins on for the texture, but remove the skins for a more 'apple sauce' effect - cox's orange pippins or braeburns work well
    • 250g sultanas (the juicier the better!)
    • 60g unsalted butter
    • 2 tbsp Demerara sugar (you don't have to use brown sugar, but I think it complements the flavours better)
    • 2 peels lemon rind
    • 1 stick of cinnamon
    • pinch of nutmeg
    • brandy/ cognac to taste (I use about 1 and 1/2 shots)


    1. Add the butter to a medium sized pot over a medium-low heat
    2. When the butter starts to brown, add the sugar and stir in until it starts to caremalise - should take about 1 minute
    3. At this point, add the sultanas, cinnamon, nutmeg & lemon peel & cook for a further 30 seconds
    4. Add the apples and stir vigorously, ensuring they are well coated with the mixture. Increase the heat & cook for about 2 minutes, stirring constantly
    5. Cover, reduce the heat to low and simmer for about half an hour, checking regularly to ensure the apples aren't drying out. If they do start to dry out, either take the apples off the stove or add a drop of apple juice and reduce down
    6. Once the apples have been removed from the stove, serve the apples and then, before washing the pot, add the cognac to de-glaze it. Stir the cognac-sauce for about 10 seconds before drizzling evenly over the apples.
    7. Serve with ice cream or chantilly cream

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