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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.




Nov. 28th, 2005 09:45 am (UTC)
"Heavy cream" is the U.S. term for whipping cream (I think the British say "double cream"; their "light cream" is what we call "half and half".)

Off the top of my head I don't know about millet, but my cookbooks will help. Just so you know, about half of my cookbooks are foreign (lots of Indian, Italian, and Southeast Asian, some Mediterranean, French, German, Scandinavian, British, Latin American, and Chinese. So if there's any recipe you're crying out for, just let me know. :-)
Nov. 28th, 2005 10:45 am (UTC)
Okay good. Have the heavy cream. And will definitely keep those cookbooks in mind! Maybe the millet will be in the Scandinavian one, heh heh.