More Than Cake by Natasha Pickowicz

Author:Natasha Pickowicz
Language: eng
Format: epub
Publisher: Artisan
Published: 2023-02-24T23:48:23+00:00

variation

Just as a savory chef might finish a dish with artful drizzles of vinegar and oil, I prefer to dress many of my desserts à la minute. A splash of cold-pressed sunflower seed oil on a slice of apple tart adds nutty, intense flavor at the last moment.

Apple Butter

makes 2 cups (500 g)

10 minutes active time

3 to 4 hours inactive time

6 apples (aim for a mix of sweet and tart varieties, like Honeycrisp and Granny Smith)

2 tablespoons (30 g) water

1 tablespoon (20 g) honey

1. Preheat the oven. Preheat the oven to 300°F (150°C).

2. Prepare the apples. Cut the apples into quarters and cut out the cores. Place the apples and water in a 9-by-13-inch (12 by 33 cm) baking dish and drizzle the honey on top.

3. Bake the apples. Cover the pan with foil and bake until the apples are very soft and falling apart, about 2 hours. Remove the foil and bake, stirring occasionally, until the mixture looks reduced and dried out, about 2 hours longer. The darker the puree, the more intense the final apple butter will taste. Remove from the oven and let cool briefly.

4. MAKE THE APPLE BUTTER. Transfer the apples to a blender or food processor and puree on high for several minutes, until velvety. Refrigerate in an airtight container until ready to use. This can be refrigerated for up to 2 weeks; frozen, the apple butter keeps for up to 2 months.

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