Recipe by GIBride
This is really a great dessert that evolved whenever I lived in southeast Asia.
Top Review by Chocolatl
I used Braeburn apples, and substituted mixed spice for the cinnamon. This reminds me a lot of my mother's homemade applesauce. It smells wonderful while it's cooking. I used this in place of pie filling in Recipe #389672. Thanks for posting!
Directions See How It's Made
- In a large stock pot, boil apples in about 6 cups of water. Boil on medium high without the lid for 20 minutes. Stir frequently to prevent apples from sticking to the bottom of the pot.
- When the water level starts to boil down and the apples have just enough water to even out, add the sugar and cinnamon. Stir and boil for another 20 minutes.
- The apples should darken and caramelize in texture. Using a potato masher, mash in the apples to preferred consistency.
- Turn off the burner and allow the apples to cool for a while. Once they have cooled, you can store them in air tight containers and use it as a topping for ice cream, cakes, on toast, or even with fresh yogurt. They will stay fresh for about a week in the refrigerator or can be stored longer in the freezer.