Tsk! Look at this apple. He is so well and truly stewed that I doubt he'll remember any of this in the morning. I propose a more wholesome, family-friendly approach to the stewing of this ubiquitous fall/winter fruit, and it's a particularly nice way to use up apples that are a bit past their prime. (Alas, perhaps that's what's driven this poor fellow to drink; how much better for all concerned had he simply consented to become a lovely side dish! But I digress.) I usually make stewed fruit to accompany breakfast foods like pancakes or French toast; if allowed to cool slightly, it would also be a good topping for ice cream. Unlike most recipes - if this can be called a "recipe" with any justice - mine doesn't add any sugar, so it's not overly sweet, and makes a nice accompaniment to a wintry dinner like chickpea cutlets with mashed potatoes, etc. (In fact, I mixed some leftovers from Thanksgiving brunch in with that evening's roasted vegetables, where they met with a universally positive reception.)
Simple Stewed Apples
~ 6-8 apples, cored and chopped (I never peel them, and neither should you!)
~ 2 tbsp. Earth Balance, or other vegan margarine
~ 1/2 tsp. each: cinnamon, salt
~ In a large skillet, melt the margarine over medium-high heat and add the chopped apples.
~ Add the cinnamon and salt, stir, and then cover the pan.
~ Turn the heat to medium-low, and cook about 25-30 minutes, stirring every 5 minutes or so. You want them to have a chance to get just a little brown around the edges, without letting them stick to the pan. If things do get a little sticky, you can add a few tablespoons of water or apple juice to deglaze the pan.
~ Serve hot alongside whatever you like; this is also nice with pears, or in a combination.