Roasted Applesauce
Ingredients:
10 large apples (Golden Delicious, Macoun, or Honeycrisp, for instance.)
Pinch of kosher salt
1 1/2 teaspoons sugar.
Applesauce is applesauce, right? Judy Rodgers, the Zuni Café chef known for her impeccable palate and lack of fussiness, knew better. To make her delicious roasted applesauce, peel, core, and coarsely chop about 10 large apples - you want 6 pounds (2.7kg) chopped apples. Toss with a pinch of kosher salt and the sugar sugar. Spread the apples on rimmed baking sheets and cover with aluminum foil. Bake at 375°F (190°C) until soft, 30 to 40 minutes. Uncover and raise the heat to 500°F (260°C) to brown the apples for a few minutes. Mash them with the back of a fork until you have a chunky applesauce (about 5 cups/700g).
Stretch Your Fruit
Use this same technique for other fruits, such as pears, peaches, or plums. Spoon it over cake or Greek yogurt, or on top of ricotta toasts.
Apple Fool
For a charmingly old-fashioned dessert, whip heavy cream with a bit of sugar. Fold in an equal amount of cold applesauce and a little ground cinnamon and serve.
