poached apples and apple sauce questions
Two different questions, but both about apples:
1. Why do I never see recipes or desserts using poached apples? Why are only pears traditionally poached? Do the apples not taste as good?
2. What do you do with apple sauce? I've seen it used with latkes and with pork dishes, and of course fed to babies, but aside from these three applications, can someone explain to me the american preoccupation with pureed, cooked apple? I think I'm missing something here...
(some) Jews put applesauce on latkes at Chanukah time. I make in the fall and then freeze ... then magically there is delicious homemade applesauce in December. And then when I freeze the latkes, there is magically homemade applesauce & latkes in March! And June! And anytime!
I just think it's yummy and reminds me of growing up and picking apples in the good ole Midwest and making absolutely everything with apples.