Every autumn, we start falling for apples all over again. After a ritual trek to the farmers' market for the freshest fruit - and after the pies are baked - we start looking for yet another recipe to make the most of this glorious bounty.

We keep thinking we'll veer toward experimental gourmet, but usually we end up with our old friends: homey, old-fashioned recipes such as today's Easy Spiced Stewed Apples.

The only secret is to use a combination of tart and sweet apples, but be sure to choose firm varieties so they won't turn to complete mush when cooking.

The only "hard" part is peeling, coring, and slicing the fruit.

After that, throw in a little seasoning, and just stir and simmer your way to a side dish that's sure to please everyone at your table.

As for the apple preparation, Alicia likes to use a rotary-crank tool that peels, cores, and slices all in one action.

For more details and our review of this kitchen gadget, please visit our Web site atKitchenScoop.com.

Suggested menu: Grilled sausages with Easy Spiced Stewed Apples and red-cabbage slaw with vinaigrette.

• Write to Beverly Hills and Alicia Ross at Desperation Dinners, c/o United Media, 200 Madison Ave., New York, NY 10016, or tellus@kitchenscoop.com. Or visit the Desperation Dinners Web site at www.kitchen scoop.com.