Try a homey, old-fashioned recipe for apples

Every autumn, we start falling for apples all over again. After a ritual trek to the farmers' market for the freshest fruit — and after the pies are baked — we start looking for yet another recipe to make the most of this glorious bounty. We keep thinking we'll veer toward experimental gourmet, but usually we end up with our old friends: homey, old-fashioned recipes such as today's Easy Spiced Stewed Apples.

The only secret is to use a combination of tart and sweet apples, but be sure to choose firm varieties, so they won't turn to complete mush when cooking. The only "hard" part is peeling, coring and slicing the fruit. After that, throw in a little seasoning, and just stir and simmer your way to a side dish that's sure to please everyone at your table.

As for the apple preparation, Alicia likes to use a rotary-crank tool that peels, cores and slices all in one action. For more details and our review of this kitchen gadget, please visit our Web site at www.KitchenScoop.com.

Menu suggestion:

Grilled sausages

Easy Spiced Stewed Apples

Red-cabbage slaw with vinaigrette

Easy Spiced Stewed Apples

Start to finish: 20 minutes

3 large tart apples, such as Granny Smith

3 large sweet (firm) apples, such as Braeburn

1 tablespoon lemon juice

1 tablespoon unsalted butter

1/3 cup light brown sugar, lightly packed

1 teaspoon apple-pie spice (see cook's note)

Salt to taste

Cook's note: If you don't have apple-pie spice, use 1/2 teaspoon ground cinnamon and 1/4 teaspoon each of nutmeg and allspice.

Peel, core, and evenly slice the apples about 1/8-inch thick, putting the slices directly into a 41/2-quart Dutch oven or other large, heavy pot with a lid. Toss the apple slices with lemon juice. Add the butter, and place over medium heat.

Add the sugar and apple-pie spice. Stir and cook until the apples begin to release moisture, about two minutes.

Reduce heat to medium-low and cook, stirring occasionally, until the apples are tender but not mushy, about eight to 10 minutes. Season with salt to taste, and serve immediately.

Yield: 6 servings

Approximate values per serving: 125 calories (14 percent from fat), 2 g fat (1 g saturated), 5 mg cholesterol, trace protein, 28 g carbohydrates, 2 g dietary fiber, 17 mg sodium.

Beverly Mills and Alicia Ross are co-authors of "Desperation Dinners!" (Workman, 1997), "Desperation Entertaining!" (Workman, 2002) and "Cheap. Fast. Good!" (Workman, 2006). Contact them at Desperation Dinners, c/o United Media, 200 Madison Ave., New York, NY 10016, or send e-mail to tellus@kitchenscoop.com. Or visit the Desperation Dinners Web site at www.kitchenscoop.com.

© Beverly Mills and Alicia Ross.

Dist. by United Feature Syndicate Inc.