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RECIPE
A CookTale

We love Apple Sauce with Roasted Duck. The sweetness adds a balance to the savory Duck meat. As I got set to make the sauce, I found that a few of the Apples had gone bad. When in a fix, innovate! On Saturday at the Saugertie Farmers Market, I purchased big beautiful Peaches, not intended to become a sauce. So the Apple sauce became Apple Peach Sauce, and it turned out to be a splendid combination of flavors. It worked so well, it might very well become a mainstay.

INGREDIENTS

4 Apples (Granny Smith, McIntosh, or whatever you like)
3 Peaches
1/2 Cup of Sugar (or equivalent of Splenda or Equal)
1 Cup of Water
Juice of 1 Lemon
2 Cinnamon sticks
4-5 whole Cloves
Medium piece of Ginger cut into chunks

METHOD

1. Peel, core & slice the Apples thinly. Slice the Peaches thinly.
2. Add all of the ingredients to a large pot & bring it to a boil. Lower the heat to a simmer & cook for approximately 1/2 hour or until the fruit has broken down to a mash.
3. Fish out the Ginger, the Cinnamon Sticks & the Cloves before serving.

It’s good hot, cold or at room temperature.

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