- 2 pounds cooking apples, such as Winesap
- 3/4 cup sugar
- 1 tablespoon ground cinnamon
- 1 cup water
- 1/4 cup unsalted butter
Core and quarter apples (do not peel). In a large heavy saucepan combine all ingredients and bring to a boil, covered, over high heat. As soon as ingredients begin to boil, lower heat to a simmer. Simmer apples, covered, for 20 minutes. Remove pan from heat and let apples stand, covered, for 10 minutes before serving.
Professional Recipe: This recipe was provided by a chef, restaurant or culinary professional and makes a large quantity. The Food Network Kitchens chefs have not tested this recipe in the proportions indicated and therefore cannot make any representation as to the results.
Recipe courtesy of Charles Stafford, Caro-Mi Dining Room, Tryon, NC