Applesauce with caramel and white wine

Ingredients for 2 servings:

• 4 large apples (Cox Orange)
• 1 jar white wine (Riesling), dry
• 1 tbsp sugar, brown or white, according to taste and sweetness of the apples used
• 1 clove(s)
• 1 pinch of cinnamon
• n. B. water

Instructions

Working time approx. 10 minutes; Cooking/baking time approx. 30 minutes; Total time approx. 40 minutes

Peel the apples, core them, and cut them into pieces. Caramelize the sugar in a large saucepan over high heat, stirring frequently. Be careful not to overcook or burn. Once the caramel is golden yellow and nice and runny, immediately stir in the sliced ​​apples and stir well to coat the caramel. Continue stirring until the sugar in the pan is almost absorbed and the apples begin to lightly brown. Immediately deglaze with the white wine, add the cinnamon and cloves, and reduce the heat. Simmer uncovered over low heat for about 30 minutes, stirring occasionally, until the apples are very soft. Add a little water or white wine if necessary if the liquid has evaporated too much. Remove the cloves and puree the apples until finely chopped or in chunks, according to your taste. If the applesauce is too thick or runny, either let it simmer a little longer, stirring frequently, to reduce the liquid, or thin it with a little water. I like to eat the applesauce well chilled, just like it is, or use it as an ingredient in apple pie.