Wednesday, October 22, 2008

Applesauce, sort of

I called it an applesauce. My wife Jane said it was more like a filling for apple pie. Whatever it was, it was great with pork.

The need was comfort food. Jane was having a rough week at work, and what better way to feel better about the world than some good old fashioned comfort food, so I decided on some loin chops, which I breaded and baked. It was also apple picking season and we had a bag of McIntosh, which I love for their crunch and tartness when fresh picked.

Since pork and applesauce go together like pork and applesauce (and since the jar of applesauce in the refrigerator was way past its prime) I decided to do a stove-top sidedish for the pork using some of the Macs. The fact that I had some pure maple sugar in the pantry made it all the better.

Six apples -- my choice were the McIntosh -- pared, cored and cut up
Half stick unsalted butter
Maple sugar (or regular sugar)
Cinammon to taste

1) After paring and coring, quarter the apples and then quarter the quarters;
2) In medium skillet over medium high heat, melt butter;
3) Add apple and sautee until the apples begin to soften;
4) Allow the liquid to start boiling away, allowing the mixture to thicken;
5) Mash up the soften mixture to desired texture. At this stage if desired it can be mashed in the skillet to a sauce;
4) Add a tablespoon of maple sugar;
5) Add cinammon;
6) Serve on top of or as a side to the pork.
Digg this

No comments: