Applesauce Take 2.

I know I just made applesauce, but I couldn’t resist.

The applesauce I made a few weeks ago was simple and delicious. But it was also a bit… boring. I stumbled upon this recipe in Traverse magazine and have since dubbed it dessert applesauce.

I was reeled in with the idea of ice cream on top, though I knew that it would be too rich to eat as a side dish with a meal. It reminded me of an apple crisp without the crisp – but even better. Hence the “dessert.”
The recipe specifically warned against using honeycrisp apples, so I used galas. They seemed to work great!

After topping the applesauce with a scoop of french vanilla ice cream, I sprinkled some candied ginger on it too. As you can see, the ice cream got all melty since the applesauce was still warm. I love the combo of the warm apples and cold ice cream together.
I’m amazed that I could even get the applesauce into a bowl and add the ice cream since I couldn’t stop eating it straight from the pot.

Dessert Applesauce

from Traverse magazine

serves 3-4

4 gala apples, chopped

1 teaspoon lemon zest

1/4 cup maple syrup

2 tablespoons brown sugar

1 teaspoon cinnamon

1/2 teaspoon vanilla extract (I added this in)

pinch of ground cloves

pinch of ground ginger

pinch of nutmeg

vanilla ice cream for serving

Add chopped apples to a pot and just cover with water. Add sugar, syrup, lemon zest, vanilla and spices and bring to a boil, then simmer uncovered until apples are mushy, about 45-60 minutes. Add more water if needed. Turn off heat and mash apples. Serve with vanilla ice cream.

Before last week I have never made homemade applesauce, nor had I even tasted it. Now I don’t think I’m ever going to stop making it. Or eating it.