Tri-Color Fruit Puree
Dessert people can be divided into two categories. The first group falls under the chocolate dessert, mousses, hot chocolate molten cake with ice cream, creamy cakes…while the second set includes all the applesauce and fruit compote fans. In the past, I belonged to the first group, all the way. That is, until my friend served a tri-colored applesauce variation and inorder to avoid hurting her feelings, I knew better than to refuse it. Therefore, out of pure niceness, I tasted it and to my utter astonishment, I had to admit that it was simply divine. Not to worry- I still fall under dessert category #1, but I’m undeniably capable of digging into a tub of applesauce- homemade only.
Basic applesauce:
6 apples (preferably red)
1 cup boiling water
Juice of one lemon or 3 tablespoons lemon juice
1 tablespoon vanilla sugar
6-7 tablespoons sugar
Directions:
Peel, core, and slice the apples into quarters. Place the apple quarters in a saucepot and pour the boiling water over them. Add the lemon juice, sugar and vanilla sugar and bring to a boil. Lower the flame to medium, cover the pot and cook until the apples are completely soft, stirring occasionally. Shut the fire and allow the apples to cool before blending.
Strawberry / apple variation: Add 1-1 ½ cups of strawberries to the pot. Fresh strawberries should be added to the pot before you start cooking whereas frozen strawberries should be added halfway through the cooking process.
Kiwi / apple variation: Peel 3 to 4 kiwis and blend them until smooth. Add the blended kiwis to the blended applesauce.
For a refreshing change, add pineapple chunks to the pot.
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