I know I just made applesauce, but I couldn’t resist trying another version.
The batch I made a few weeks ago was simple and delicious, but a touch… boring. I found this recipe in Traverse magazine and now call it dessert applesauce.
What drew me in was the idea of serving it with ice cream. While too rich to be a regular side dish, it’s like an apple crisp without the topping — but even better. Hence the “dessert.” The recipe advised against using Honeycrisp apples, so I used Galas instead, which worked beautifully.
I spooned a scoop of French vanilla ice cream on top and sprinkled candied ginger over it. The applesauce was still warm, so the ice cream melted into a creamy, cozy topping — the contrast of warm apples and cold ice cream is irresistible. I could barely stop myself from eating straight from the pot long enough to transfer any to a bowl.
Dessert Applesauce
Adapted from Traverse magazine
Serves 3–4
- 4 gala apples, chopped
- 1 teaspoon lemon zest
- 1/4 cup maple syrup
- 2 tablespoons brown sugar
- 1 teaspoon cinnamon
- 1/2 teaspoon vanilla extract (optional, recommended)
- Pinch each of ground cloves, ground ginger and nutmeg
- Vanilla ice cream for serving
Place the chopped apples in a pot and just cover them with water. Add the maple syrup, brown sugar, lemon zest, vanilla (if using) and the spices. Bring to a boil, then reduce the heat and simmer uncovered until the apples are very soft, about 45–60 minutes. Add a little more water during cooking if the pot becomes too dry. Once the apples are tender, remove from heat and mash to your desired texture. Serve warm with scoops of vanilla ice cream.
Before last week I had never made homemade applesauce nor tasted it. Now I don’t think I’ll ever stop making — or eating — it.