03 Jan

Stewed Apples

Lissa Coffey

Lissa Coffey

Lissa Coffey
4 tablespoons ghee (clarified butter)
7 apples (I like Fuji, but Granny Smith are good, too)

sliced almonds, and/or chopped walnuts to taste
1/2 cup raisins (I like golden raisins)
1/2 cup brown sugar
2 teaspoons cinnamon
1/4 teaspoon nutmeg
1/2 cup water


In a 10″ skillet (w/lid) melt ghee over medium heat; turn off heat.

Mix in sugar and brown sugar, cinnamon, nutmeg, raisins and the nuts and add 1/2 cup water, stirring to combine.

Bring mixture to a boil and allow to boil until beginning to thicken.

Reduce heat to medium; stir in apple slices, turning to coat.

Cook over medium to medium high heat 4-5 minutes, stirring, allowing sauce to continue to thicken.

Reduce heat to low, cover apples and cook until tender, stirring occasionally, another 5-10 minutes, adding more water if necessary, until apples are tender (cooking time will depend on the thickness of your apple slices).

Sauce will thicken as it cools.

This is the perfect Ayurvedic breakfast!

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