Stewed apples are easy and reliable, but sometimes I like to liven them up with a few changes. I made these from a large Bramley apple. As I peeled it I rubbed lemon juice over it to stop it browning. I sliced it and cooked it in just enough water. I added a level teaspoon of muscovado brown sugar and a fair handful of raisins. When the apple went soft it took almost all the water into itself, leaving me with a nice juicy dessert. I allowed it to cool, then ate it with a big dollop of goat’s milk yoghurt on top.