Stewed Apples
This is a requested favorite. Although it is simply ideal for fall and winter breakfasts - we enjoy it year round at our Inn because of the tart sweet flavors that compliment a simple egg dish any day!
  • Granny Smith Apples - peeled, pared and cubed
  • To Taste: Dark Brown Sugar, Cinnamon and Butter
  • Mock Devonshire Cream
  • Sliced Toasted Almonds
  • Stir apples, butter, cinnamon, and dark brown sugar up in saucepan. Add about 1/4" water to bottom of pan. Cook till just a little soft.
    Serve in pretty compote glasses topped with a dollop of Mock Devonshire Cream and toasted almonds.
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