Applesauce from in-season apples
Yield: about 4 servings when using 4 medium sized apples
Nothing could be simpler than making applesauce. In fact, so simple that there are but two ingredients: fresh washed apples and water. And since there is nothing to mask or enhance the inherent flavor of the apples, it pays to choose wisely, tasting a few varieties at your local farmers market before you buy. Using several varieties of apples each with a hint of tartness balanced by a burst of sweetness and a dense texture in the fruit yields the best result. If you wish, of course, you may add your favorite spices to the sauce—cinnamon, freshly grated ginger, cloves, allspice or nutmeg are all nice complements to the apples– but I like to keep it plain and simple to take best advantage of the fruit’s distinctive flavor.
Apples of your choice, washed well, and quartered
Water
Sweetener of your choice, if desired (maple syrup, honey, brown sugar or agave syrup all work well)
Place the apple quarters into a heavy saucepan. Pour in enough water to thinly cover the bottom of the pot. Put a good fitting lid on the pot and cook over medium heat for about 10 to 15 minutes, or until the fruit is soft and about to disintegrate and then process using food mill set over a bowl. Taste for sweetness and add sweetener to taste, if you’d like.
Serve as is or topped with a rivulet of liquid heavy cream, or a dollop of lightly whipped cream, yogurt, or fresh ricotta and a freshly made spicy ginger snap.
