| CATEGORY | CUISINE | TAG | YIELD | |
|---|---|---|---|---|
| Fruits, Dairy | Magazine, Fruits, Sauces | 6 | Servings | |
INGREDIENTS
| 2 | lb | Apples; preferably MacIntosh |
| 1 | Lemon peel strip; 2 inches to 2 cups water; as needed | |
| 1/4 | c | Sugar |
| 1/2 | ts | Cinnamon |
| 1 | ts | Vanilla extract |
| Heavy cream as garnish |
INSTRUCTIONS
1. Core and quarter apples, but do not peel. Cook with lemon peel in large, heavy-bottomed saucepan with just enough water to cover bottom of pan. Cover and simmer gently for about 15 minutes, or until apple pieces are soft but not quite falling apart. If water evaporates, add a little more, but the less the better. 2. Puree apples through food mill or strainer set over clean pot. Discard lemon and apple peels. Set pot of puree over low heat, and stir in sugar and cinnamon, but not vanilla. Simmer, stirnng frequently, until applesauce is very thick-about 10 minutes. Adjust flavor, adding vanilla. 3. Serve hot, warm, or cold. A trickle of cold sweet cream is a delicious topping, especially on hot applesauce. From Gemini's MASSIVE MealMaster collection at www.synapse.com/~gemini
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