Alright, we’re just days away from the Autumnal Equinox – let’s get this Fall ball rolling. All things Summer have been packed away – beach towels, white denim, lobster pots and watermelon cocktail recipes. I will now dutifully turn my attention to apples and candy corn.
Right on cue, I stopped by the Charles Square Farmers Market in Cambridge this week and found the most beautiful selection of apples from Kimball Fruit Farm. First order of business – applesauce. I love applesauce for breakfast – it’s perfect mixed with yogurt or oatmeal or even spread on toast with almond butter. It’s also delicious as an afternoon snack, for dinner with pork chops or for dessert with a scoop of cinnamon ice cream.
You can even bake with applesauce – more on that next week!
This recipe might be the easiest thing I have ever made and it’s super healthy. I think the apples and orange juice create enough sweetness on their own, but if you’re considering adding a couple tablespoons of brown sugar, you have my full support.
Roasted Vanilla Applesauce
Adapted from Barefoot Contessa
6 pounds apples, such as Honeycrisp, McIntosh, Cortland, Empire, and Macoun (about 12 to 16 apples)
1 large navel orange, juiced
1 vanilla bean
1 cinnamon stick
Preheat the oven to 350 degrees.
Peel, quarter, and core the apples (reserving the peel of 2 of the red apples) and place them into a nonreactive Dutch oven.
Pour the orange juice over the apples. Add the cinnamon stick, vanilla bean and reserved apple peel to the pot.
Cover and bake for 1 1/2 hours, or until all the apples are soft. Remove and discard the cinnamon stick, vanilla bean and apple peel.
Mix with a whisk until smooth, and serve warm or at room temperature.