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Home Cooking

Why have overcooked stewed apples turned pinkish-red?

quiddity | May 26, 201910:28 AM     2

More curiosity than anything, but:

I had some apples to stew. Standard, white-fleshed things. Usually I'd do them for about 30 minutes, but I had to suddenly go out in a rush, accidentally left them covered on the hob on a low heat . . . so they were stewed for, uh, about four hours. No disaster, but: they taste more bland than they usually would (maybe that was just the apples), and instead of the usual off-white colour, they've turned a sort of pinkish-red colour. Any insights into the chemistry here?

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