One more idea for apples is this lovely recipe for applesauce.I found this recipe through the website for NPR’s Splendid Table. Here are their testing notes: A heavy-bottomed saucepan and long, slow cooking are necessary here to prevent scorching of the caramelization that is the essence of this delicious sauce. Keep a close eye on the mixture while it is cooking on high heat; again, to make sure it isn’t scorching. Go by the progress of the caramelization rather than a specific number of minutes. We also made a double batch; it works, but the caramelization takes longer because of the increased volume. Either way, we think it’s worth the time because the sauce is so very good. From the “Clinton St. Baking Company Cookbook” by DeDe Lahman and Neil Kleinberg (Little, Brown and Company). Granny Smiths are fine here, but you could really use whatever’s in the box. The cookbook says “peeled”, but I wouldn’t do it – if I didn’t want the bits of peel, I’d just use my immersion blender to make a smooth puree when everything is cooked. Up to you.
Ingredients:
6 medium Granny Smith apples 1 cup sugar 2 cinnamon sticks 2 tablespoons unsalted butter 1 teaspoon vanilla extract Zest of 1 lemon (1 to 2 tablespoons) Juice of 1 lemon
Preparation:
Makes 2 to 2-1/2 cups
Peel and core the apples. Cut them into 2-inch chunks. Place the apples in a heavy-bottomed saucepan. Add the remaining ingredients. The sugar will dissolve when heated.
Over medium-high heat, bring to a boil. The apples will fall apart and the ingredients will start to melt into a thick apple soup. Cook down over high heat, about 30 to 40 minutes. Do not stir until the water has evaporated and the sugar turns into a brown film, caramelizing on the bottom of the pan. This caramelization is your indication to lower the flame to medium-low. Now stir and turn over the apples a few times to create a new crust.
Each time the bottom of the pan becomes caramelized, stir the sauce. Continue to use a spoon (wooden is best) to break up the apples.
The applesauce is done when the apples are cooked through and little chunks remain. The sauce will be a deep caramel color. This will take about another 25 to 30 minutes.
Remove the cinnamon sticks before serving, or keep them in for a rustic look.