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Author Notes: Roasted Apple purée is a good alternative for jam for those who’re looking for a less sweet taste. It’s a good companion for cheese (good neutralizer for cheeses with strong tastes) and also relatively healthier alternative for dessert crisis.
- 225 milliliters apple cider (divide it into 1/4- and 3/4-cup)
- 100 grams dark brown sugar
- 5 milliliters lemon juice
- 30 grams unsalted butter
- 1500 grams apples
- handfuls cinnamon (it depends of how much you like it)
- 1 pinch nutmeg
- 1 pinch cloves
- Preheat oven to 200° C.
- Cut apples into large chunks (quarters for small apples, eight for larger).
- Arrange on a deep metal roasting pan, add the 1/4 cup of cider and lemon juice, then add the brown sugar, cinnamon, nutmeg, salt and dot with butter.
- Roast for 30–35 minutes (apples must be very soft and should fall apart with the touch of a fork.)
- Once remove from oven pour the remaining 3/4 cup of cider over the pan and transfer apples and liquid to a large bowl. Mash with a fork until the pieces have been broken up into sauce.
- You can keep mashing the puree (in this phase you can use a hand blender) until it becomes smoother or you can keep it less smoother, with more texture with some chunk of apples.
- Once cooled you can store it up to 2 week in the refrigerator.
- Note: If the result isn’t quite as thick as you’d like it to be, transfer it a heavy bottom saucepan and cook over low heat, stirring occasionally, until you’ve achieved the right consistency.