By Dane Feldman
Photo by Dane Feldman.
While making applesauce is traditionally a fall activity in my household, I recently found myself craving some fresh sauce. In an attempt to try something a little different than my cranberry apple variation, I used pears, applejack brandy, and maple syrup. I’ll have to remember this for Thanksgiving 2014.
What you’ll need:
9 rome apples
3 bartlett pears
3/4 cup water
1/4 cup applejack brandy
1 tsp maple syrup
1 tsp cinnamon
Wash and cut each apple into 4 or 5 pieces, leaving the skin on. Discard the cores and put the fruit slices into a big soup pot.
Bring it to a boil and stir well with a large spoon. Once it boils, turn the heat down and cover the pot. Pour in the applejack and let the fruit simmer. Stir and cook until the fruit becomes soft. When the fruit is soft and even a bit mushy, let it cool.
Put the cooked fruit through a Foley food mill in batches. Be sure to place the mill over a large bowl. Stir the handle clockwise and the sauce will drip down from the mill and into the bowl.
Sprinkle in the cinnamon, add the maple syrup, and stir.
If you don’t own a Foley food mill, you’ll need to skin the apples before cooking them and then put the cooked fruit in batches through a food processor to create the sauce.