As I get older, I treasure certain memories from my youth more that I ever thought that I would. So many of those are from my Mimi's kitchen. Most of the time, my job was to wash dishes, but on occasion, I got to actually help with the process of making something fantastic. One of my favorites was her applesauce, which was always on our family table during the fall. I cannot think of a healthier snack, sweet treat or a more appropriate condiment for a pork or poultry dish. This fall, with apples in abundance, I find myself going back to this recipe again and again... and making it in the same cast iron skillet that she used to make it in for me as a child.
|I was taught to watch the apples closely so that they don't get too brown. But in |
her skillet, they always seem to turn out perfectly.
3 lbs. of Granny Smith or McIntosh apples (choose sweet or sour, or just mix them up)
The juice of one large, ripe lemon
1/2 stick unsalted sweet butter
finely ground salt
1/2 cup organic honey
Preheat oven to 425 degrees.
Core the apples and quarter. Peel slightly (but leave about 1/4 of the peels intact for added texture). As you chop the quarters, place into a bowl with lemon juice. Once all slices are in bowl, toss well. In a skillet, melt the butter over medium-high heat. add the apples and 1/2 tsp. salt and sauté for about 3-4 minutes. Add the honey and another pinch of salt, stir well and move into the oven. Bake for 20 minutes. Remove from oven and mash with a fork. Serve warm or refrigerate for later.
**my Mimi always made extra and kept it in airtight containers in the freezer and would remove a bit before 'snack time' so that we would have a fun, slightly frozen surprise.
|This easy dish can be made in bigger batches...and days in advance. It is actually a perfect side|
dish for almost any meal, and also serves as an ideal cake or ice cream topping