Cooked Apple Winter Goodness
Cooked apples are an often overlooked winner in the wintertime, when our access to fresh fruit is often minimal. I can currently buy the most incredible organic apples at my farmers market for $2.50 a kg. The varieties are endless and you’ve never tasted a more incredible apple in your life!
So purchase in bulk and bring them home for a big cookup. Once cooked the apples will last in the fridge for at least two weeks and are an incredible addition to breakfast porridge and chia pudding, as a dessert or snack in the middle of the day with coconut yogurt and nuts and seeds.
If the apples are organic or spray free I recommend keeping the skin, if not I recommend that you peel them. The skins add flavour and texture and a good dose of fibre. If you’re digestion is a little below par, it may be wise to peel them!
Cooked Apples
Serves lots
Ingredients:
At least 10 apples which is about 1kg
2tsp ground cinammon
10 cloves
3 slices of fresh ginger
5 peppercorns
Directions:
Peel the apples if desired. Halve them, remove the core and slice them to your desired consistency. The thinner you slice them the more likely they are to reduce to mush.
Place the cloves, peppercorns and ginger slices in a nut milk bag and place them in the bottom of a large saucepan. If you don’t have a nut milk or muslin bag to contain the spices you can simply place them at the bottom of the pot, but be mindful of picking them out before you serve the apples. An entire peppercorn is a little spicy if bitten in to.
Place the apples in the pot and sprinkle with cinammon.
Add 3/4 cup of water. Bring to the boil and then simmer/steam gently for approximately 15mins or until it has reached your desired consistency.
Remove spices and allow to cool.
Place in storage containers in the fridge and use as needed.