in Dessert Recipes

Applesauce

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Ingredients for 1 servings:

  • 2,000 g apples
  • 300 ml apple juice
  • 1 stalk(s) cinnamon

Instructions

Working time approx. 20 minutes; Rest time approx. 2 hours; Cooking/baking time approx. 30 minutes; Total time approx. 2 hours 50 minutes

with fine sour apples

Wash the apples. Quarter and cut into small pieces. Do not remove the core or peel. Pour the apple juice into a large pot. Add the cinnamon stick and cook the apples until soft, stirring frequently. Let everything cool. Strain the cooled apple puree through a food mill. Add more sugar if desired. For apple compote, peel the apples and cook without the core. Tip: Early apples (e.g., Klarapfel or Piros) are particularly good for a not-too-sweet apple puree. Frozen in small, flat portions, they’re always ready to eat.

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Written by John Myers

Professional Chef with 29 years of industry experience at the highest levels. Restaurant owner. Beverage Director with experience creating world-class nationally recognized cocktail programs. Food writer with a distinctive Chef-driven voice and point of view.

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