Stewed apples with cinnamon and chocolate

Stewed apples with cinnamon and chocolate

By
From
The Natural Cook
Serves
4
Photographer
Laura Edwards

If you have any apples that need using up fast, this is a great recipe for them. Keep these in the fridge for breakfast, or use as a simple dessert. Try to use a mixture of cooking apples, that will cook down into a purée, and tart eating apples such as Cox’s Orange Pippin, that will stay in chunks.

Ingredients

Quantity Ingredient
500g apples
100g light muscovado sugar
1/2 lemon, juiced
grating nutmeg
pinch ground cinnamon
60g dark chocolate

Method

  1. Cut the apples into 2–3 cm cubes, removing the peels and cores as you go (freeze the cores). Put the apple flesh in a deep saucepan with all the other ingredients except the chocolate. Place over a medium heat and bring to the boil, then reduce the heat to a simmer and cover. Simmer for eight to 10 minutes, or until they are soft but still have some shape. Break the chocolate into small pieces and stir it into the apples, then remove from the heat. Serve immediately, or leave for a few minutes, stirring a little more, depending on whether you want chunks of chocolate or a smooth chocolatey sauce.

Variations

  • Crème brûlée: Place a little leftover stewed apples with cinnamon and chocolate at the bottom of four ramekins. Top with crème brûlée custard. Makes 4.

    With granola: Spoon leftover stewed apples with cinnamon and chocolate on your breakfast granola.

Storage

  • The stewed apples will keep for four days in a sealed container in the fridge.
Tags:
The Natural Cook
Poco
Tom Hunt
sustainability
food cycle
vegetables
seasonal
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