Creamy apples

On my constant search for a replacement for the English Fry-up, I've discovered multiple ways to combine fruit and cream. Lately, in the depths of "winter," one of my favourites has been Creamy Apples. Even in Italy, the fruit choices start getting a little monotonous at this time of year. Must try to make the best of what we've got, hey?

Creamy apples: simplest thing in the world, and OH baby! so nice!

Take:

1 large or two medium apples,
250 ml whipping cream
teaspoon cinnamon
1/2 cup water

Peel, core and chop the apples into spoon-size pieces and stew them in a bit of water, (just to cover the pieces) on a low heat in a heavy-bottom pot (my favourite is my enameled cast-iron saucepan I got from the 50p shop in Cheshire). Cook the apples until they are soft but not mushy. Add about 1/2 the cream and continue simmering, stirring constantly, until the cream starts thickening. Add the cinnamon. When it looks all nice and cooked, add a little more cream. Pour into a bowl and eat. Great with tea in the morning.



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