Elsie’s Stewed Apples

Elsie’s Stewed Apples


Get creative with apples this fall.


  • 3 tbsps unsalted butter
  • 2 pounds apples, peeled, cored and cut into thick slices
  • ½ cup honey, preferably sage honey
  • ½ cup white wine
  • Zest of 1 lemon
  • Juice of 1 lemon
  • Fresh sage sprigs for garnish


  1. Melt the butter in a large skillet over medium heat. Add the apples, turn the heat to high and sauté until they begin to brown on the edges, about 5 minutes. If some are getting too well done, remove them and place on a plate while the rest continue to cook, then return them to the skillet when all are done.
  2. Reduce the heat to low and add the honey, wine, lemon zest, lemon juice, and 1⁄2 cup water. Cover and allow to cook until the apples are tender but still firm; you don’t want them to turn into applesauce.
  3. Serve this in a bowl, tuck in a couple sprigs of fresh sage from your garden, and tell your guests all about sage honey.