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Recipe: Warm Applesauce with Cream

Last week's turkey stuffing recipe didn't garner much feedback (nothing about the recipe), so I thought this week I'd post something simpler.  It's a dessert that also works well as a breakfast dish.  Look behind the cut ...

 

Warm Applesauce with Cream

 

This recipe comes from Lee Bailey’s Southern Food & Plantation Houses.  While it’s categorised as a dessert, the applesauce, served cold without cream, also makes a wonderful addition to the breakfast table.

 

Lee Bailey’s note:  If you are pressed for time, substitute a good commercial applesauce.

 

 

4 cups peeled, cored, and coarsely chopped tart apples

2 cups water

½ cup honey

1½ teaspoons vanilla extract or bourbon

1 cup heavy cream (or more)

 

 

In a large saucepan over low heat, cook the apples and water for about 15 to 20 minutes, or until they are soft.  Purée in a food processor and return to the pan.  Add the honey and vanilla or bourbon.  Simmer for another 30 minutes until liquid is reduced.

 

Serve this warm with cold heavy cream.

 

Makes approximately 3 ½ cups.

 

Note:  If you use commercial unsweetened applesauce, mix it with honey and vanilla and simmer for 30 minutes.

 

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Comments

jenni_snake
Nov. 26th, 2005 09:27 am (UTC)
Honey, if you knew the weather in Canada, you definitely wouldn't think that Thanksgiving in October was bizarre! ;-) I did actually happen to have Thanksgiving turkey dinner on Thursday. Even if it was a little over a month late, ha ha.

And I am going to help you use those 300 cookbooks - I am having a few kitchen problems. I won't go so far as to call them mishaps, but let's just say I'm glad I'm not cooking for anyone but myself!

So, here are some questions:

- I have something like pumpkin, it's some kind of gourd, I don't know what kind because in Ukrainian all I can make of its name is simply that: 'gourd'. I've already made a nice soup/stew thing in which it was the main ingredient, but I'm wondering what else I can do with it.

- Celery root. WTF? I thought it would bake (okay, maybe it's not baking if you coat it in oil? please don't laugh at the experimental nature of my cooking!) or boil up nicely, and the boiling I tried tonight with some potatoes, like with ruttabagah (is that how you spell that?) and - yikes. What does one do with celery root??

- If you like spinach, or better yet, if you don't, I have a very tasty recipe from a Polish-Canadian friend to share with you (proportions are up to you!): fry up an onion on some olive oil or butter til softish, then add a clove or two of garlic and the spinach, try to defrost the spinach if you're using frozen (that's all I can get here), actually, I wouldn't use fresh because I've never made it with fresh spinach, anyway, then after it's nice and sloppy, add about a tablespoon of sour cream. Mmm. Oh, and salt and pepper to taste. I love salt (bad, bad Jen!) so lots. :-)