Sugar and spice make apples nice

Alicia Ross For Desperation Dinn, Star Tribune

Use a mix of sweet and sour apples for Easy Stewed Apples.

By ALICIA ROSS with BEVERLY MILLS, United Features Syndicate

Last update: November 4, 2009 - 1:14 PM

Every autumn, we start falling for apples all over again. After a ritual trek to the farmers market for the freshest fruit -- and after the pies are baked -- we start looking for yet another recipe to make the most of this glorious bounty. We keep thinking we'll veer toward experimental gourmet, but usually we end up with our old friends: homey, old-fashioned recipes such as today's Easy Spiced Stewed Apples.

The only secret is to use a combination of tart and sweet apples, but be sure to choose firm varieties so they won't turn to complete mush when cooking. The only "hard" part is peeling, coring and slicing the fruit. After that, throw in a little seasoning, and just stir and simmer your way to a side dish that's sure to please everyone at your table.

As for the apple preparation, Alicia likes to use a rotary-crank tool that peels, cores and slices all in one action. For more details and our review of this kitchen gadget, visit www.KitchenScoop.com.

Beverly Mills and Alicia Ross are co-authors of "Cheap. Fast. Good!"