|Cardamom Apple Sauce|
Apples are simply marvelous. They are probably one of the world's most popular fruits for this very reason. In cakes and pies, poached, candied, baked, brandied - you can do so much with them it's kind of insane - and did I mention cider? Because you know....cider.
In the supermarkets, you'll generally find no more than 10 varieties of apple at any given time and most of those are from far flung places like South Africa, New Zealand or America. What gives? There is more to appledom than Royal Galas and there plenty of apple varieties that grow in England and are ripe for the picking throughout the year. In fact, just up the road at the Killerton House estate, they're growing 100 varieties of old English apples in their orchards alone! I was lucky enough to get a box of these tasty little fruits and have been whipping up a few seasonal recipes with some of their delightfully pink apples and have been loving the results.
This is an incredibly simple recipe for what may very well be the classiest apple sauce I have ever eaten. Cardamom is so fragrant, so light, so beautiful, it plays perfectly with a the crispness of a fresh apple. It's almost a dessert on it's own, but for me it was the first step for few more apple based recipes to come.
Stay tuned for Apple Nice Cream, Apple Waffles and more.
|Chopped but not pealed, because I love the texture.|
Cardamom Apple Sauce
- 6 coarsely chopped small eating apples
- 15 green cardamom pods
- 2 tsp lemon juice
- 1 tsp cinnamon
- Add cardamom pods to two inches water in steamer and steam apples for about 10 minutes or until soft. Remove from heat and let cool.
- Add apples, lemon juice, and cinnamon to food processor AND open up the cardamom pods from the steamer water, to add the seeds of 10 pods to the apples and then blend.