Dessert-Worthy Applesauce with Brown Sugar and Rum
Why This Recipe Works
Fresh applesauce requires just a few small tweaks to transform it from a lunchbox favorite to an indulgent dessert. To make ours without a food mill, which not all home cooks own, we peeled and cored our apples and then cooked the peels and cores with a cup of water, mashing them occasionally to coax out their flavors and pigments. We then cooked the quartered apples in a separate saucepan with a small amount of water and brown sugar and a bit of nutmeg, allspice, and salt. We mashed the cooked apples, strained the pulpy peel-and-core mixture over the mashed apple mixture, and stirred it all together with a shot of rum for a grown-up version of applesauce that's especially good served warm with vanilla ice cream.