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Spice stewed apples

Our new roller blinds have finally arrived. The last time the engineer husband of mine took fours hours to mount a set of Roman blinds. I cannot, for the life of me, imagine how many hours it will take for him to put up three roller blinds this time. So, as Phil sets up to install those blinds, I sneakily retreat to the kitchen, leaving him with the Best of Bread blasting in the background. Well, at least it is not Neil Diamond.

It is a wet and cold day, a day most suited for a nice hot dessert of stewed apples. Apples go very well with spices like cinnamon and cloves. Plus, there are so many things you can do with stewed apples. On it's own with cold vanilla ice cream or creamy custard. With French toast, maple syrup and freshly whipped cream. Or one of my quick more refined dessert. Place some stewed apples into individual serving bowls. Crumble two ginger nut biscuits over it. Top it up with a dollop of whipped cream.

Ingredients:
600 grams apples
4 tbsp brown sugar
2 piece cinnamom quills
1 tbsp whole cloves
4 cups water

Steps:
1. Add cinnamon quills and cloves to the water in a pot over high heat.
2. Peel and core the apples. Cut each apple into wedges of eight.
3. Add apples and sugar to the boiling water. 
4. Reduce heat to medium and simmer for about 20 minutes or until apples turn tender, stirring occasionally.
5. Drain apples and remove the cinnamon and cloves.
6. Leave to cook and serve as desire.

Serves 4

Tip: To stop cut apples from turning brown, place them in a bowl of water (enough to cover the apples) with 1 teaspoon of salt.

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