Applesauce
4 servings
30 minutes
Apple puree is a classic dessert of European cuisine that combines a delicate texture with a rich fruity flavor. It is based on 'Granny Smith' apples, which have a slight tartness balanced by the sweetness of sugar and butter. The origins of this dish date back centuries when apples were one of the most accessible fruits and puree served as a universal way to prepare them. An important detail of this recipe is the addition of toasted bread crumbs that give the dessert an appetizing crunch. Serving it with red currant jam enhances the flavor, adding notes of freshness. This puree is great as a standalone treat or as an accompaniment to pancakes or casseroles.
1
Remove the insides of the apples and peel them. Cut into small cubes.
- Granny Smith apples: 4 pieces
2
Pour a little water into the pan and stew the chopped apples until they turn into puree.
- Granny Smith apples: 4 pieces
3
Add half the sugar and half the butter to the apples, mix them thoroughly into the puree with a whisk or spatula, and remove the pan from the heat.
- Sugar: 80 g
- Butter: 50 g
4
In another pan, melt the remaining butter with the remaining sugar and fry the bread crumbs until golden.
- Butter: 50 g
- Sugar: 80 g
- Breadcrumbs: 200 g
5
Mix bread crumbs into the apple puree. Chill and serve with a small amount of red currant jam.
- Breadcrumbs: 200 g
- Redcurrant jam: to taste