Stewed Apples à la Mode

| October 30, 2010 | 0 Comments

The autumn has arrived in Oregon. The once vivid-green forests are now splattered with crimson, gold and canary. The hardwoods are withdrawing to a deep sleep with a colorful yawn, while the evergreen sentries of pine and Douglas fir prepare to stand guard over their sleeping cousins. 

The monsoon rains have come, and soon will drive the remaining colorful leaves from their last grip of life on the stems and branches. 

We’ve fired up the heater for the first time and broken out the sweaters and jackets to prepare for the usual cool wet winter embrace. 

Some people dislike the winter here. I welcome it. 

I love the rain — at times a mist, at other times a determined downpour. But for all the gloom and gust, there’s never a clap of thunder here. I’ll have to get a meteorologist to explain why that is. I never carry an umbrella. Real Oregonians don’t use umbrellas; they wear jackets with hoods. Be one with the rain. 

Our long period of winter and early spring rains nurture the rainforest that stretches along the Coastal Range and Cascade Range. And at higher elevations, the snow packs the peaks of Mt. Hood, Mt. Jefferson, Three Fingered Jack, Sisters and more, slowly melting and nurturing the valleys below with their life-giving moisture during the summer. 

This is the time of year that I start to crave apples, and cinnamon, and cloves. I’m not an accomplished baker, I’ll admit to that. The pie dough and I have not become one. But I’m sure I’ll conquer it this winter. 

In the meantime, to satisfy my craving, I offered my family a wintertime dessert that reminds me of autumn and apple pies: Stewed apples à la mode. 

A touch of autum flavor: stewed apples à la mode.


Stewed Apples à la Mode

Serves 4-6 


  1. 8 tablespoons (120 ml.) butter
  2. 4 Jonagold or Braeburn apples, peeled, cored and sliced into eights
  3. 1 cup (240 ml.) sugar
  4. 2 sticks cinnamon
  5. 2 cloves
  6. ½ cup (120 ml.) cranberry/pomegranate juice


  • In a saucepan, melt butter over medium heat and add apples and sugar, stirring until sugar is completely dissolved.
  • Add cinnamon, cloves, and cranberry/pomegranate juice.
  • Simmer for 30 minutes, stirring occasionally until apples are completely soft.
  • Serve with your favorite vanilla ice cream.


P.S. for an added touch of tartness, add fresh cranberries to the sauce after adding juice. 

— Vic

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Category: Desserts

About the Author (Author Profile)

Victor Panichkul is a journalist and writer by training; a cook, wine lover and photographer by passion; and a lover of the outdoors since moving to Oregon more than 10 years ago. He is a native of Bangkok, Thailand.

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