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Friday, February 21, 2014

EN UNO WITH 15TH CENTURY APPLESAUCE RECIPE

Chunky Applesauce with Ingredients All Together
Photo by: Lord-Williams
in time together, together (at the same time). [Nola. 1989:xvi-1; and Nola/Pérez. 1994:195]

APPLESAUCE RECIPE ADAPTED FROM NOLA'S xvi-1
POMADA[1]

Ingredients
for 4 servings

1 fresh root ginger
6 tbsp rosewater
1 cinnamon stick, 3” long
½ tsp whole cloves
2 c chicken broth
6 medium sweet and sour apples
1 lemon, juice from or 3-4 tbsp
½ c almonds
½ c sugar

Applesauce with All Ingredients Puréed Together
Photo by: Lord-Williams
Preparation

Peel skin off ginger and make small pieces the size of a half of a finger. Soak them in rosewater overnight.

Remove the ginger from the rosewater. Save the rosewater.

Put the ginger with a cinnamon stick and cloves into a spice bag. Scald that in hot water and remove it.

Blanch almonds in boiling water for three minutes and remove them from the pot. Peel them and grind them in a blender with 1 c chicken broth to make a smooth purée and let sit.

Peel and quarter apples. Remove cores and make large chunks. Put them in 1 c cold chicken broth with the spice bag, the lemon juice and almond milk. Bring to a boil. Stew the apples for about 15 minutes until soft.

If a purée is desired, put the mixture into the food processor and grind all together. Return this to the saucepan.

For a chunkier mixture do not purée it.

Add sugar and simmer, stirring constantly until the sugar is dissolved.

Grind the spices. Add 1-2 tbps to the applesauce and taste. Add more if needed. The ginger should dominate. When cooked add rosewater. Pour into serving bowls and sprinkle sugar and cinnamon on top.

Serve hot or cold as a dessert or a sauce with pork.




[1] See blog titled agua de rosas published November 1, 2010 for a variation of the same recipe.

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