Kitchen Concoctions

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Baby Boom

One thing that I am totally loving about this magazine of the month series is that there is such variety in the recipes. Fish tacos one day and homemade applesauce the next! It is great… a major plus to having food magazine subscriptions.

When I saw this recipe for homemade applesauce in my trusty blue binder I knew I wanted to make it this week because it would be nice and comforting. It reminded me of my childhood. It also reminded me of that movie Baby Boom, the one were Diane Keaton is some big wig working woman in New York who gets pulled away from her hectic lifestyle when her cousin passes away and asks Diane’s character to care for her baby in her will. Diane moves out to the country to raise her cousin’s baby and decides to make homemade gourmet baby food, which starts with her making applesauce! Ha! When I first saw this moving in 5th or 6th grade it got the wheels in my head turning (I have always had the entrepreneur spirit) and I thought, wow! making baby food or applesauce is that easy!?! So I couldn’t shake that thought of making my own and so I did, all by myself at age 11 or 12! As far as the whole gourmet baby food idea? Well I realized at that tender age that Gerber had a monopoly over that industry and decided to pursue other dreams (still related to food)! LOL!

So that is the reason I just HAD to make this applesauce. To take me back to that moment in my childhood! And I loved this applesauce! It is a chunky applesauce but if you want it more smooth all you have to do is puree the applesauce (after it is cooked and has cooled slightly) in a blender or food processor. This is a nice and healthy snack. I ate mine warm and it reminded me of warm apple pie (put without all the calories)! This was great by it’s self or would be wonderful on top of some oatmeal or as topping on pork chops if that is how you like ’em!
One Year Ago: Pumpkin Apple Muffins
Pear Spiked Applesauce
Prep Time: 10 minutes Cook Time: 30 minutes Makes 4 cups
4 McIntosh apples (1 1/2 pounds)–peeled, quartered and cored
2 Bartlett pears–peeled, quartered and cored
1 cup water
1 tablespoon fresh lemon juice
2 teaspoons sugar
1/4 teaspoon cinnamon, plus additional for topping
In a large, heavy saucepan, bring the apples, pears, water and lemon juice to a boil. Reduce the heat and simmer until the fruit breaks down to a thick, chunky puree, about 30 minutes. Remove from the heat and stir in the sugar and cinnamon. Serve with additional cinnamon sprinkled on top. Can be served warm or chilled.
The applesauce can be refrigerated for up to 1 week.

adapted from Food and Wine, December 2002

Comments

  1. Samantha says

    I just found your blog through Stephanie O'Dea site, and I love it! I have to try this applesauce recipe… When you said you served it warm it immediately made my mouth water!

    Samantha
    criticsinmykitchen.wordpress.com

    Reply

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