In efforts to eat seasonally and fresh, I bought an enormous amount of apples from the Salt Lake Farmers Market and Sun Flower Market. Ever since I bought them they have been staring at me, calling me to make something delicious.
My Southern roots told me I should make apple sauce, so I listened. I used a few peaches plus some peach nectar leftover from making fresh peach jam about a week ago (the leftover liquid from skimming the bubbles off of the top of the peaches while they cooked).
As you are choosing apples for apple sauce, choose juicy, crisp and sweet apples. I choose a variety of Pink Lady, Golden Delicious, Pink Crisp and Red Rome. I added one peach and a few shakes of cinnamon and cloves. I didn’t want to much cinnamon because I wanted the flavor of the apples and peach to be most prevalent. If you are using less flavorful apples you might add more spice. This is a great recipe if you are looking for a low sugar applesauce.
Peach Apple Sauce
makes two large jars
14 medium apples, peeled, cored and cut into chunks
1 peach, peeled
juice of 1/3 lemon
sweet peach nectar (1 cup peach nectar 1/4 cup sugar, heated until sugar dissolves)
1 tsp cinnamon
1/4 tsp cloves
For the sweet peach nectar heat up 1 cup of peach juice with 1/4 cup of sugar. Cook over medium heat until sugar is dissolved and set aside. Or used peach nectar skimmed from jam making here.
Preheat oven to 425 degrees. Peel and core your apples and peach, then cut into chunks. Squeeze 1/2 of a lemon over the apples to prevent them from browning. Place fruit in a large pan and cover with sweet peach nectar. Sprinkle with cinnamon and a dash of cloves then place in the oven and bake for 40 minutes. Stir the apples every 5-10 minutes.
Remove from oven and let cool for about 10 minutes then mash with a potato masher or a fork. If you desire a less chunky, more smooth apple sauce, you can puree in a blender or food processor.
Store in a air tight container or can in jars to store.
Serve as a side dish, for a snack, or over these Gingerbread Pancakes instead of maple syrup.
For a list of apple varieties, check out this lovely apple diagram in the New York Magazine. I was inspired to take some apple still life photos after seeing all of the rich colors and unique qualities of each apple.