As I was making broccoli soup (CatGirl’s fav) for dinner tonite, I noticed a few tired apples in the produce basket. I decided I should whip up something to use them up, but what to do?…
I ended up peeling and slicing/dicing them and put them in a saucepan to simmer, just to see what would happen. Would they soften? They were mostly fuji and gala apples–not exactly typical cooking apples. I added a dollop of unsalted butter, thinking that that might help them not to burn to my fav little flame-colored le creuset saucepan…
Then I added a shake of cinnamon so they would smell good as they cooked even if they didn’t turn into anything edible. Oh, and just a small squirt (like a tsp) of agave nectar for sweetening. And put the lid on.
As I cooked the soup I stirred it occasionally and noticed some softening of apples.
By the time the soup was done, the applestuff was a bit mushy. A quick zip with the immersion blender finished the job. Voila–the easiest-ever homemade applesauce! I served it in petite bowls with chopped locally-grown walnuts (hand-shelled by my brilliant bambinos) sprinkled on top. So sweet and tasty!
Next time I might add just a few drops of lemon juice to prevent browning. But this batch was eaten so quickly that it didn’t even have time to turn, so maybe that’s not even necessary….
sounds delicious–applesauce is one of my favorite foods.