Friday, September 24, 2010

Pommes Brûlées

Apples given to me by my father-in-law, who gathered these off the orchard grounds of the fertile Okanogan (he even asked, this time).
Stewed. Sweet. Hot. Yummy. Serve with fresh whipped cream (not butter, as I ended up with) and maple syrup. Delish!

Peal and slice up as many apples as you want. Add as much cinnamon as you want. Cook on HIGH (yes you will have to scrub your pan) so apples get a little scorched, stir. Add a *teeeeeensy* bit of water if you seem to be over-burning. Turn the heat down to medium and keep stirring until all the apples are soft. I think all in all I cooked them for about 15 minutes.

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