INGREDIENTS, somewhat vague (because it really doesn't matter)
Lots of Apples, sliced
Some Lemons, quartered
Plenty of Cinnamon
A Bit of Water
STEP 1: Get a wagonload of apples. I usually get mine in bulk from Azure Standard.
STEP 2: Remove stickers and wash if necessary. Slice around core. I like to see the inside of each apple to ensure freshness.
|These are sliced thin, but I have also sliced them much thicker|
with no resulting difference except time saved.
STEP 3: Throw slices into stockpot. Add some quartered lemons into the mix and douse with cinnamon. Add just a bit of water to cover the bottom of the pot (apples will also release moisture).
|I recently tried using a few cinnamon sticks in place of powder.|
There were tiny bits that wouldn't blend smooth at the end,
but I thought the result was tastier.
STEP 4: Cover and steam until apples are quite soft. Drain as needed. Remove lemon quarters.
|I did not drain any liquid from this particular pot and the applesauce was a little soupy. |
Still good though.
|At times, I have left bits of lemon peel in for the blend. :)|
STEP 5: Pull out the trusty mixeur plongeant as we called it in Belgium, and blend until smooth.
|You'll smile knowing those peels are in there,|
but I bet you won't notice them.
The whole family will enjoy this treat. It's great on its own, but it's also a fun way to flavor plain yogurt or top off waffles or pancakes.