This week’s assignment, compote de pommes, or homemade applesauce was extremely easy to make. The hardest part, if you can even call it that, was peeling and coring the six Fuji and Gala apples needed to end up with approximately 2&1/2 cups of applesauce. In my opinion, taking 30 minutes to boil down the chunks of six apples seemed a bit time-consuming just for applesauce, especially since the last 10 minutes required continuously adding more water to the pan. (Although this may have occurred because I had the heat on too high.)
Once the apples were mashable, I added four tablespoons of sugar and vanilla to the mixture because I planned on baking with the resulting applesauce. As I don’t have a food mill, I puréed the apple mash in my Magic Bullet, giving the applesauce a rather fine consistency. Although this was an easy and tasty recipe, I don’t see myself making it again.
FYI, I’ll be posting my baked good incorporating this homemade applesauce later next week. This applesauce, or compote de pommes, was made for French Fridays with Dorie, a group of bloggers who are cooking their way through Dorie Greenspan’s Around My French Table: More Than 300 Recipes from My Home to Yours.