Applesauce, as you know, is one of the four foodgroups of toddlerhood. Since interesting flavor combinations exist in those astronaut packs that little man loves, I decided to try adding another fruit to my home made compote to mix things up a bit. How about… Raspberries! Our raspberries came from La Domaine du Framboisier which were sold to us at our favorite farm down the street, le Potager d’Anne. The key to this 3-Ingredient Pink Applesauce (or Apple Raspberry Compote) is to use less raspberries than you think. They are very flavorful and will parfume the applesauce right up with just a handful.
To make this applesauce, fill up a casserole with peeled and sliced apple chunks, until 3/4 full. You’ll need about 7 apples for that. Add in about 1/2 cup raspberries. Fill with water just until you can see the water about an inch and a half below your highest apple. Boil until the apples are tender. Smush your apples with your wooden spoon to your desired chunkiness. Add in sugar when the apples have cooked thoroughly and when you’re in the water-evaporation stage. I like to add about 1/4 cup sugar, but it really depends on the sugariness of your apples. So start with 1/4 cup and then taste your applesauce once most of the water has evaporated and it’s close to its final consistency. If it lacks a little sugar, you can add some more. I like to use raw cane sugar.
Refrigerate before serving. Apple Raspberry Compote is yummier when cold.
It is also beautifully displayed and stored in an old honey pot or mason jar, and can accompany a cake-like dessert nicely. Over the weekend, we had a special lunch planned with “Papi” (grandpa). I had made my Sweet Potato Brownies and toted along this Pink Applesauce in an old honey pot (below). It was intended to accompany the brownies. But… when I was switching hands to take little Man out of his car seat, the jar fell to the cement ground and crrash, my pot broke to pieces inside its bag. It was tragic. The whole compote was ruined and not safe to eat. So, we had our Sweet Potato Brownies with fresh blueberries and fresh raspberries instead. Luckily there was a second (albeit much smaller) glass jar of this yummy compote in our refrigerator that we can enjoy today which can tide us over until I can make a big batch again.
Have you ever ruined a perfect dessert or have it accidentally fall on the floor? Please comment below. It would make me feel better about my broken compote… 🙁
Stay tuned for tomorrow, because we’re making “lamb en cocote”, baaa baaa baaa….