APPLES, STEWED
Peel and cut out the cores of the apples, and stew them gently in some syrup composed of about half a pound of white sugar and rather more than a pint of water. A small stick of cinnamon, or a few cloves, and a strip of lemon-peel can be added to the syrup, but should be taken out when finished. The apples should be stewed till they are tender, but must not be broken. The syrup in which the apples are stewed should of course be served with them. This syrup can be colored slightly with a few drops of cochineal, but should not be colored more than very slightly. The syrup looks a great deal better if it is clear and bright. It can be strained and clarified. Apples are very nice stewed in white French wine, such as Chablis or Graves.
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From Cassell's Vegetarian Cookery - A Manual Of Cheap And Wholesome Diet by A. G. Payne
