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Author Notes: I buy farmer's market apples all winter. Around now they aren't as crisp but still sweet and flavorful. On a day like today when it's cold and slippery out, a fruit sauce makes a good dessert, warm right off the stove or cold. One of my tasters said it was like apple pie without the crust. —luvcookbooks
- 6 apples, peeled and sliced
- 3 ripe pears, peeled and sliced
- splash apple cider
- 2 cardamom pods
- 1/2 teaspoon cinnamon
- few gratings nutmeg
- 2 pinches cloves
- 1 pinch salt
- splash maple syrup
- 1 Meyer lemon, juiced
- half splash Calvados
- small pat butter
- Put fruit into medium saucepan with cider to prevent sticking before the fruit starts to heat and become juicy. You can use water instead of cider and use all apples (apples and quince are also a nice combination but the quince needs to be pre cooked). Start cooking over medium heat.
- Crush the cardamom pods in a mortar and pestle. Throw away the husks and crush the seeds. Stir into the fruit mixture. Add all the other ingredients except butter. Taste to be sure it's the right balance of flavors for your taste and the fruit mix. You can experiment with different sweeteners, spice mixtures and citrus juices.
- When the sauce is soft and mashable, mash with a potato masher until the consistency is to your liking (I prefer a few lumps). Stir in a small lump of butter off the heat. It softens and silkens the flavors. Serve it up and enjoy!
- This recipe was entered in the contest for Your Best Recipe with Cardamom
Move Over, Boozy Pops
We Prefer Our Pops All-In
We shall call them pop-tails.
We are in love—with this toast.