There's something about picking apples from a tree in sight of your kitchen window. We've watched them ripen all season long and wondered what they would be like. There's nothing quite so wonderful as seeing something evolve and then finally getting to taste it.
We barely made a dent in the number of apples on the tree. I'm sensing more applesauce in our future. Maybe applesauce doughnuts?
Processing the apples was a great project to share with Amaya. With so many apples to deal with, she was able to hone her skills and get very comfortable with both peeler and paring knife.
We're not entirely sure what kind of apples are on our trees. Someone mentioned Macouns and it's a definite possibility. They have a strikingly sweet-tart bite. So I added apple cider to the pot when cooking them for a little extra sweetness and enhanced apple flavor.
Once they were close to becoming sauce, I adjusted the seasoning with salt and BLiS maple syrup, to taste, stirring well to break up any big lumps of apple.
Amaya's first apple sauce. This batch came out beautifully. It's thick and almost chewy, which may sound strange, but tastes delicious. I didn't blend, strain, or puree it because I like a bit of texture in the sauce. It lets people know it's homemade and it seems to taste better that way. It feels more substantial somehow. This sauce is full of rich, savory apple flavor with just a hint of sweetness. Yum.
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