It’s been awhile since I’ve had time to post a recipe and then I come up with applesauce.
I know. I’m embarrassed, too.
But really, adding a little bit of curry flavor is the way to do this dinner side dish/ice cream topping/snack-on-its-own just right.
Classic applesauce gets a twist with the addition of Indian spice. Serve as a condiment, eat as a snack, or use as a topping on coconut milk ice cream for a unique dessert.
Makes 8 servings
10 medium-sized tart apples, such as McIntosh, cut into chunks
1 1/2 cups (360mL) apple cider
1 1/4 teaspoons (7mL) ground cardamom
3/4 teaspoon (4mL) ground ginger
3/4 teaspoon (4mL) garam masala
1/2 teaspoon (3mL) ground coriander
A few pinches fine sea or Himalayan salt
Put the apples, apple cider, cardamom, ginger, garam malsala, coriander, and salt in a large saucepan. Bring to bubbling on medium heat, then cook until the apples begin to soften, about 12 minutes.
Use an immersion blender to purée until smooth, or let cool slightly and transfer to a blender or a food processor to process or blend until smooth.
Adjust seasonings to taste. Serve warm, at room temperature, or cold. Flavors will meld as it sits.