Originally grown in Japan, this crunchy, pale green, tart (but not too tart), beauty is my favorite - I only know of one local grower, and I've been buying them from her for 3 years now - a fall tradition! I was devastated to discover a few pears had been thrown into the box, thus ripening them far too quickly, and I had an apple crisis on my hands. I've chopped and frozen and bunch for crisps and smoothies, and just made this wicked batch of applesauce, which will pair (pear - my nemesis!) nicely with our gingery breakfast muffins.
9 peeled, roughly chopped mutsu apples
1 1/4 cups water
1 tbsp sugar
4 cinnamon sticks
a big nub of finely chopped ginger (about 2 1/2 tbsp?)
Combine all in large pot on stove, bring to boil, then cover, simmer - stirring regularly, for about 10 mins or until apples are starting to break down. I didn't want them too mushy, so removed from stove, cooled for a bit - then blended in batches, in the blender. Poke the cinnamon sticks in with your blended applesauce. So freaking smooth, tasty and laden with ginger!
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