This original recipe came from an old book on fruit cooking by Paul Dinnage called "The Fruit Book."
Because of its prevalent onion and spices, the applesauce would be a good accompaniment to duck or pork. The applesauce can be refrigerated in an airtight container for up to 3 days.
Servings: 2 cups
- 1 teaspoon unsalted butter
- 6 blanched whole almonds
- 1 slice white bread, crust trimmed
- 3 tablespoons white wine vinegar, plus more for dipping the bread
- 3 large apples, peeled, cored and thinly sliced
- 1/2 to 1 cup white onion, minced
- Finely grated zest of 1 medium orange
- Freshly ground black pepper
- 1 teaspoon allspice or mixed spices, such as cinnamon, nutmeg and cloves
- 3 tablespoons dry white wine
Melt the butter in a small nonstick skillet over medium-low heat. Add the almonds and cook for 2 minutes, stirring, until well coated. Remove from the heat.
Toast the bread and let cool slightly; dip both sides in a little of the white wine vinegar and set aside.
In a large saucepan over medium heat, combine the apple slices, sauteed almonds, the onion to taste, orange zest and the toasted bread. Add the pepper and mixed spices, stirring to combine. When the mixture has heated through, add the wine and 3 tablespoons of the white wine vinegar and cook for about 15 minutes, stirring, until the apples are soft. Serve warm.
Adapted from "Sunday Roast," by Clarissa Dickson Wright and Johnny Scott (Kyle, 2007).
Tested by Michael Trimarchi.
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