Friday, December 27, 2019

Apple Butter - A fruity spread

APPLE BUTTER
 It was the season of 'Apple Rain ' when we last visited Portland ! The sight of the heavily laden trees on either sides of the walkway raining fresh apples with no one to pick them up, brought back the memory of a Sanskrit Subhashitam / Proverb which I had learnt in my school days.
Atiparichayadavagna
Santatagamanadanadaro bhavati
Malaye bhillapurandhri
Chandanataru kashtam indanam kurute.
It means that familiarity gives way to contempt, emphasizing the fact that anything in abundance loses its value. The last two lines describe how the hunter women in the Malaya mountain ( abundant in Sandal Wood trees ) use the precious Sandal as firewood !

        
                                                     
We continued with our morning walks with guilt ridden hearts as the fruits got crushed under our shoes.The garbage truck would scoop them up every morning only to be composted later on.
On the other hand, it was interesting to watch a jam packed crowd at the Apple Fest that was going on at the local Nursery. Varieties of apples for sale were displayed in huge tubs.
     



 Fresh Apple cider obtained from a traditional wooden press was being distributed for free !


People in serpentine ques moved patiently to taste different varieties of apples at the sampling section.         
Back at home, my son prepared his own sampling plate for us using the assorted apples he had bought at the fest.
Here is a recipe of a yummy sauce inspired by a friendly neighbour who presented us with a jar of Apple Butter - a mandatory preparation during the season !
INGREDIENTS

Apples - 6 ( Medium size )
Sugar   - 1/4 cup
Water   - 1/2 cup
Salt      - 1 pinch
Juice of 1/2 lime
Cinnamon - 1 stick
METHOD
1. Wash the apples, remove the core and cut them into cubes.
2. Combine all the ingredients in a thick bottomed pan, cover and cook on low flame.


3. Stir now and then and cook till the apples absorb the sugar syrup and become soft and mushy.
4. Switch off flame and let the cooked apples cool down.
5. Remove the cinnamon stick and blend the cooked apples into a smooth paste.


6. Return the paste to the pan and cook for two or three more minutes.


A smooth and soft Apple Butter is ready to be spread on golden toasts, buns, scones and on other bakery products. It tastes good with Chapaties and other tiffins which call for a sweet fruity spread.

1 Post your Comments:

Anonymous said...

Yummy! Like the apple butter and cider but miss the fresh Himachal Apple juice you used to get in Bangalore Airport in the past :)

-ARam