November is the peak of apple season here in the Fraser Valley. After the baking of pies, tarts, cakes and eating directly out of hand, try making this roasted applesauce. Bear wasn't as keen on it as Matt and I, but he'll come around when I heat up a jar of the stuff mid-winter and add a small scoop of ice cream to the bowl...
A note - if you do not own a food mill, simply chop the apples roughly as I did, then press through a large mesh strainer to remove seeds/peels/cores.
Roasted Applesauce Makes 8 - 1/2 cup servings
Martha Stewart
1/4 cup water
6 tablespoons packed brown sugar
1 teaspoon fresh lemon juice
pinch coarse salt
2 tablespoons unsalted butter, cut into small pieces
3 pounds small assorted apples such as Gala, McIntosh or Fuji (about 10)
1/2 teaspoon ground cinnamon
pinch nutmeg
pinch ground cloves
Preheat oven to 425F. Combine water, sugar, lemon juice and salt in a 9x13 dish.
Scatter butter pieces over the mixture and top with whole apples. Roast until apples are very soft, about 30 to 40 minutes.
Working in small batches, send the apple mixture through a food mill to remove peels and seeds.
Stir in spices. Serve warm, at room temperature, or chilled. Can be refrigerated in airtight container for up to 5 days.
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