| CATEGORY |
CUISINE |
TAG |
YIELD |
|
Dutch |
Dessert |
4 |
Servings |
INGREDIENTS
|
|
Apples |
|
|
Water |
|
|
Raisins |
|
|
Rum |
|
|
Cinnamon |
INSTRUCTIONS
From: dijcks@ims-tc.ce.philips.nl ("Stephanie v. Dijck")
Date: Tue, 20 Sep 1994 23:00:00 +0000
This is the Dutch way for making applesauce: Peel and cube apples (take
centres out as well). But the pieces in a pan with a bit of water. Cook
for about 20 minutes until everything is smooth, Put it through a blender
or use a whisk to remove any lumps (this is optional). Let the stuff cool.
Add sugar to taste.
Variations: Add raisins, they will swell because of the juice in the
apples. Add some rum. Add cinnamon.
My personal favorite: add sugar and cinnamon before cooking. Leave a few
(soft, small) lumps in. Eat steaming hot for dinner. Careful with the
sugar! Applesauce sweetened when hot will almost always turn out too sweet
once cooled down.
REC.FOOD.RECIPES ARCHIVES
/FRUIT
From rec.food.cooking archives. Downloaded from Glen's MM Recipe Archive,
http://www.erols.com/hosey.
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