Stewed Apples
This is a requested favorite. Although it is simply ideal for fall and winter breakfasts – we enjoy it year round because of the tart sweet flavors that compliment a simple egg dish any day!

    • Granny Smith Apples – peeled, pared and cubed
    • To Taste: Dark Brown Sugar, Cinnamon and Butter
    • Mock Devonshire Cream
    • Sliced Toasted Almonds
    • Stir apples, butter, cinnamon, and dark brown sugar up in saucepan. Add about 1/4″ water to bottom of pan. Cook till just a little soft.


    • Serve in pretty compote glasses topped with a dollop of Mock Devonshire Cream and toasted almonds.


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