Prep 10 mins
Cook 40 mins
This is really a great dessert that evolved whenever I lived in southeast Asia.
- 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.
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!
Mine came out rather watery, but the flavor is wonderful. I used it with a coffee cake recipe. I added lemon and vanilla to the batter and drizzled the apple spread over the top. When in baked the apple sunk down into the cake. Thank You for this recipe.
Used freshly picked red delicious apples & a slightly rounded measure of cinnamon when I made just half of this recipe & now have a wonderfully tasty apple spread! Will certainly make this again, trying a different varitey of apple just to see how they compare! Thanks for the recipe! [Tagged, made & reviewed for one of my adoptees in the current Pick-A-Chef]