Roasted Apple Purée

By • August 7, 2014 0 Comments

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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.
Ekin Soyaslan

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Makes 00

  • 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
  1. Preheat oven to 200° C.
  2. Cut apples into large chunks (quarters for small apples, eight for larger).
  3. 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.
  4. Roast for 30–35 minutes (apples must be very soft and should fall apart with the touch of a fork.)
  5. 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.
  6. 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.
  7. Once cooled you can store it up to 2 week in the refrigerator.
  8. 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.

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