Fall is in the air! Evenings are a bit nippy, and the trees are starting to turn color. And, it’s the season for apples, so browsed through old magazines and books for an apple recipe. And, I think I found a winner.
I found a delightful hundred-year-old recipe for Butterscotch Apples. Stewed apples are served in a creamy brown sugar sauce.
Here is the original recipe:
Here’s the recipe updated for modern cooks:
5 large apples
2/3 cup brown sugar
1/2 cup water
3/4 cup milk
1 tablespoon cornstarch
1/8 teaspoon salt
1/2 to 1 tablespoon butter (I used 1 tablespoon.)
1/2 teaspoon vanilla
Peel, core, and quarter the apples.
In the meantime, put the brown sugar and water in a large saucepan. Using medium heat, bring to boil while stirring occasionally. Add the quartered apples. Cover and bring back to a boil. Reduce heat and boil gently until the apples are tender (5-10 minutes) while stirring occasionally. (The apples can boil over, so watch carefully and reduce heat further if boiling too vigorously.) Remove the apples from the syrup using a slotted spoon; set both the apples and the syrup aside.
Put the cornstarch in another saucepan. Gradually stir in milk, and stir until smooth. Using medium heat, bring to a boil while stirring constantly. Add the syrup that the apples were cooked in. Bring back to a boil, and cook for an additional 2 minutes. Remove from heat, and stir in the salt, butter, and vanilla.
To serve: May be served hot or cold. (I served it hot.) Put in the cooked apples in serving dishes, and spoon sauce over them.