Applebrosia

Here’s the late night blogger, blogger another of his famous or is that infamous blog posts. Are you still up? Shouldn’t you be in bed? Only one more blog post. Please!

Well, I suppose it’s alright this time, but don’t make a habit of it! Sheesh! My conscious is really a nag tonight (no offense to horses). Aren’t you finished yet? Almost! I’ll just be a little bit longer.

So, tonight I made Applebrosia – first try. It’s my own invention (I think). Make an applesauce version of Ambrosia. I still had a bag of frozen apple chunks from last years mega harvest. So I threw those in the water/lime juice mixture. However they’re better for juice than apple sauce. So I bought some organic apples from the store – a couple of Pink Ladies and a couple of Cameos – they looked like they would sauce up nicely and they did.

While the frozen apples were thawing in the boiling water, I peeled and sliced the other apples into the mix. I like a few large chucks of apple in my applesauce, so I didn’t slice them too small. The frozen apples would probably mostly smoosh up.

Then I threw in some Medjool Dates. I might have gone for a different variety, but that was all the co-op was selling. I might have gone with Deglot Noors or Khadrawy which are not quite so sweet. I pitted and chunked the dates before throwing them in. I should have also pulled the skin off. As it was I kept pulling out bits of date skin and throwing them in the compost bin (a yogurt container). At first I kept thinking I was finished and so kept sticking the closed compost bin back in the fridge where it stays so the food doesn’t rot too fast in yet. That keeps it from smelling so much. And I’d rather not mix the smell of compost with the smell of food that I’m about to eat. After a few minutes in the fridge, I had to pull the compost bin back out because I’d found another piece of date skin. The compost bin could stay out of the fridge for a bit. There wasn’t anything in there which was going to rot that quickly. I could have left in the bits of date skin – they’re easy enough to eat. But they looked weird.

Then after the apples had finally turned to sauce – it took them long enough! I threw in some bits of dried fruit I’d bought – Kathy’s brand. This was freeze-dried pineapple and mango. I could have saved some money and bought a fresh mango and frozen or canned pineapple. However, I was originally going to throw in some organic marshmallows. But that’s too much sugar for me. So when I saw freeze-dried fruit which is kind of marshmallowy in texture, I went for it.

I later thought that I probably should have thrown the freeze-dried fruit in after the sauce had cooled down, perhaps even after it had been in the fridge. But the fruit was still chewy an hour later – of course the applesauce is still cooling down, so that may change.

Ambrosia usually has citrus fruit in it including oranges (or mandarins or tangerines). I opted to leave out the oranges even though I still had one tangerine in the fridge. For one thing I would have had to check for seeds.

Every other year I get a bumper crop of apples from my two trees. Often, when that happens, I make them into gourmet applesauces – think Chocolate Toffee, Lavender, Peppermint, etc. I’ve published the recipes for many of those in my book Strawberry Cheesecake Applesauce – yes, that’s one of those gourmet flavors.

Go to bed now! Alright already.