I have decided that there are some things that my mother (Frances Clare Johnson, or Clare) makes that are essential to Dinner Document, and the following is one of them. When she wants to, or if I request it, mum will contribute posts – an exciting prospect.
I have never had better cooked apples than this. The method ensures that they maintain their form, while at the same time being cooked all the way through. Dad provides photography.
“For a couple of pounds of cooking apples.
Peel and core the apples, leaving in decent sized chunks – quarters for smaller ones and eighths for the bigger ones. While doing so, put them into a pan with an inch or so of water with a good squeeze of lemon to help keep them from going brown.
Rinse and put apples back in the pan with just a little water (1 cm max); several strips of lemon peel; 4 or 5 cloves; a sprinkling of cinnamon; a handful of sultanas if you have them, and 4 or 5 tablespoons of demerara sugar.
Bring to the boil and simmer for a minute or two, then put in a slow oven (c.130 degrees celsius) with a lid on for about 30 minutes, or until properly soft when pierced with a knife, but not turned to a mush.”
Mum and dad eat this for breakfast with a spoon or two of natural yogurt. I think they would be lovely with custard too.