Using up apples one blog post at a time!
This is my favourite sauce so far. Its very sweet, not savoury which I was expecting, but that probably reflect how sweet and juicy these apples are and the sweetness of the wine.
Although it is a stuffing all the recipes for donuts, cakes and strudels I used it as a pancake topping. I think it is a flexible sauce.
The next dishes are made from apple. Peel the apple, slice it into little pieces, put them into a clean pan, add some wine, then some black pepper and ginger, then cook it. Do what I told you before, you can use this for stuffing cakes or strudels. The Prince of Transylvania’s Court Cookbook (Hungary, 16th c.)
- 4 cups of apples, peeled, cored, and roughly chopped
- 2 cups wine
- 1 tsp Black pepper fresh ground, (or more)
- 1 slice of dried ginger
- Combine ingredients in sauce pan and bring to boil. Cover and reduce heat and simmer until apples fall apart.
- Remove ginger slice and then use a potato masher to smooth out sauce.
- Serve in donuts, strudels, or on cake.