Date: Sun, 13 Feb 94 13:09:36 EST
From: email@example.com (Patricia Thorp)
(from Sweet Nothings, by Jill O'Connor)
Makes about 1 C.
4 medium Golden Delcious apples (about 1 3/4 lbs total weight)
peeled, cored, and chopped
1/4 C. Vanilla sugar syrup (see below)
1/4 t. ground ginger
1/3 t. ground cinnamon
1/4 t. fresh ground nutmeg
Combine the apples, syrup, and spices in a 2 Qt suacepan over high heat.
Cover and bring to a boil. Reduce the heat to medium-low and simmer,
stirring occasionally, until the apples are soft and translucent, 20 - 30
minutes. If the liquid evaporates before the apples are cooked, add 1/2 C.
water and continue cooking. Transfer the apple mixture to a food processor
fitted with a metal blade, or to a blender, and puree until smooth.
Althernatively, pass the mixture through a food mill.
Return the puree to the saucepan. Cook over medium heat, stirring
constatnly, for about 10 minutes, to reduce further the liquid content of
the apple mixture. The butter should be a thick, cinnamon-colored spread,
with the consistency of thick honey. Store in a covered container in the
refrigerator for up to 2 weeks.
per Tablespoon : 26 calories
0 g of fat, 0% calories from fat.
Vanilla Sugar Syrup
Makes about 1 1/2 C.
1 Vanilla Bean
1 C. water
1 C. granulated sugar
Split the vanilla bean in half lengthwise. Combine the water and sugar in a
1 qt saucepan over medium heat and stir to disolve the sugar. When the
sugar dissolves, using the tip of a sharp paring knife, scrape the seeds
from the pod into the pan, then add the pod to the pan as well. Increase
the heat to high and bring the syrup to a boil. Boil for 1 minute. Remove
from the heat and let cool completely. Refrigerate the syrup in a tightly
covered container. It will keep for about 1 month.