At work we get fruit as a treat to keep healthy and always stay on top, sorts of fuelling our brains in the afternoon. Sometimes there are a bit of apples over as we get a bit more than we can eat. When this occurs I bring the apples home for some nice cooking. Below I´ll talk you through how to make "Applewhatever". Great to have with your daily bowl of porridge/youghurt/steak or other preferred staple diet.
Peel 15-20 apples, cut in quarters and take the core away. Cut in small bits, the finer the smoother "Applewhatever".
Fill your pan up to the brim, add a mug of water or two, add three decilitres of sugar and two teaspoons of cinnamon. Stir every now and then to get all apple bits down to the bottom. If too dry after 10 minutes add a bit of more water. Simmer for about 45 minutes. If you like it rustic you leave it as is, if you prefer your "Applewhatever" relly smooth use a hand mixer or use a ordinary beater. Let it cool. If you want it a bit more tangy you may add a bit of ginger.
Indulge!
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