Lodi ApplesauceFrom THE INN AT VAUCLUSE SPRING
1/2 peck Lodi apples
1 cup sugar, or to taste
1/2 tsp. ground cinnamon
Wash, quarter and seed apples. Do not peel (this adds flavor and fiber). Apples will turn brown unavoidably quickly, so don’t stress. Puree apple quarters in food processor completely before cooking (this eliminates having to put them through a food mill at the end.)
Put apple puree in pot, add sugar and cinnamon, and cook over low heat until any liquid evaporates. If not tart enough, you can add a bit of lemon zest or juice.
The best way to serve this (either warm or chilled) is with a small pitcher of English Custard (essentially a crème Anglaise made with milk rather than cream).