Editor's Note: Each week in October, we bring you a recipe that spotlights the apple.
Applesaucing is to apples as pickling is to cucumbers. It's a great way to preserve the beautiful fruits that are popping up all over farmers' markets. For an extra flavor dimension, I like to throw in pears and a few drops of vanilla, and of course loads of cinnamon. Applesauce is a funny little guy since he can be baby food mush one minute, and a nice garnish to roast pork the next.
- 4 apples, sweet and mushy (such as McIntosh)
- 6 pears (such as Anjou)
- 1 tablespoon of cinnamon
- 1 teaspoon vanilla
Wash the apples and pears well. Quarter them, removing the stems, seeds, and core.
Throw the chunks into a pot, filled about one-fourth the way with water. Bring to a boil.
Reduce the heat to medium and cook until fruit is soft.
Add cinnamon to taste (more than a tablespoon is very fine), and a teaspoon of vanilla for an extra kick.
Eat on the spot, or enjoy for later by storing in sterile mason jars.