Though there’s a case that the dessert that follows a supper of soft, savory stew ought to feature some crunch, I got stuck on the theme and wound up stewing apples — in sugar, lemon zest, and their own juice — just as Phoebe before me had stewed her chicken.
- 6 apples
- 1 cup water
- 1 cup sugar
- Zest of 1 lemon
Peel and core the apples, then cut each one into sixths.
Put all ingredients in a large saucepan or soup pot. Bring to a boil slowly, and then reduce the heat and cook, stirring occasionally, until the apples are just tender. Remove the apples to a bowl and continue to cook the liquid until it has reduced and is quite syrupy. Pour over the apples.
Serve warm or store covered in the fridge.