ROASTED AP­PLE­SAUCE

National Post (National Edition) - - THE FEAST -

Prep: 10 min­utes

Cook: 40 min­utes

Make Ahead: You can re­frig­er­ate the ap­ple­sauce in an air­tight con­tainer for up to 3 weeks, or freeze it for up to 3 months. Thaw overnight in the fridge.

❚ 2 lb (900 g) ap­ples, peeled and sliced ❚ 2 tbsp (30 mL) lemon juice ❚ 2 tbsp (37 g) honey ❚ 2 tbsp (30 g) but­ter, melted ❚ Pinch of salt

1. Pre­heat the oven to 375°F (190°C). 2. Toss the sliced ap­ples with the lemon juice, honey, melted but­ter and salt to coat well. Spread in a large un­greased casse­role or other ce­ramic bak­ing dish (the ap­ples can over­lap) and roast, un­cov­ered and stir­ring oc­ca­sion­ally, un­til the ap­ples are fork-ten­der, about 40 min­utes. Al­low the ap­ples to cool to room tem­per­a­ture.

3. Purée the cooled ap­ples in a food pro­ces­sor or blender. If the ap­ple­sauce is too thick (this will de­pend on the ap­ple va­ri­ety), add 1/4 to 1/2 cup (60 to 125 mL) of wa­ter as you blend. Chill the ap­ple­sauce un­til ready to serve.

Makes: About 2 1/2 cups (625 mL)

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