Stewed Apples
I serve this with Roast Pork, Grilled Pork Chops with Crackling, and for dessert with ice cream, custard, or yogurt.
I serve this with Roast Pork, Grilled Pork Chops with Crackling, and for dessert with ice cream, custard, or yogurt.
- Carbohydrate 33.920674995001 g
- Cholesterol 0 mg
- Fat 0.3791 g
- Fiber 5.35200021266937 g
- Protein 0.5798 g
- Saturated Fat 0.06244 g
- Serving Size 1 1 Serving (228g)
- Sodium 2.285546875 mg
- Sugar 28.5686747823316 g
- Trans Fat 0.18732 g
- Calories 128 calories
Step-by-step
- Slice apples into a microwave proof dish, add sugar then water and cover with cling wrap, leaving a slight gap on either side of the dish for steam to escape.
- Place in microwave and cook on high for 2 minutes, take out and uncover carefully, stir gently, cover loosely and return to microwave for a further 2 minutes on high.
- Let stand 2 minutes before serving.
The Four-Minute Window
Timing determines whether apple slices retain structural integrity or collapse into a purée. Microwaving the fruit on high for an initial two-minute burst initiates cellular breakdown without destroying pectin. Leaving a slight gap in the plastic wrap allows excess steam to escape, preventing water condensation from diluting the fruit sugars. Stirring midway redistributes heat evenly across the dish. A final two-minute cooking interval finishes softening the flesh while keeping the slices intact. Resting the covered bowl for two minutes lets residual heat complete the softening process.
Fresh Versus Preserved Fruit
Raw apples undergo enzymatic browning when exposed to oxygen, a reaction catalyzed by polyphenol oxidase. Selecting firmer cultivars like Lady Williams prevents rapid discoloration and structural failure during heating. Preserved or canned apple products lack this enzymatic activity because thermal processing already denatures the proteins. Using fresh fruit yields a brighter flavor profile and distinct cellular bite that commercial purees cannot replicate. Adding a single teaspoon of sugar draws out internal moisture via osmosis, concentrating the natural fruit flavors during cooking.
Adapting for Dietary Needs
This preparation requires no animal products, gluten, or added fats. Modifications remain straightforward for specialized meal plans. Diabetics can omit the granulated sugar entirely without altering the cooking mechanics, relying solely on the natural fructose within the fruit. Substituting water with citrus juice introduces acid to retard browning further if slicing occurs well before cooking.
