Roasted Applesauce

This is the featured recipe on the Epicurious home page this week. I am a big fan of homemade applesauce, but it takes such a long time to peel the apples and then stir it for a really long time while the apples soften on the stove. Perhaps by roasting the apples I could save a little time? I think in the end that turned out to be true, and I find the sweetness of this applesauce to not be overbearing but quite pleasant. Roasting may be my new go to method of making applesauce.

Note: Of course I six-tupled the recommended amount of cinnamon.

From Epicurious:

http://www.epicurious.com/recipes/member/views/ROASTED-APPLESAUCE-50149126

Ingredients:

4 1/2 lbs apples, cored and peeled

2 T. lemon juice

3 T. butter

1/4 C. honey

1/4 C. maple syrup

1/4 tsp. salt

1/2 tsp. cinnamon

Directions:

1. Chop cored and peeled apples into 1-inch size pieces and toss in a bowl with the lemon juice.

2. Place a thick-bottomed skillet over medium heat and place the butter in it and melt. The butter will foam but it will subside. When the butter smells nutty and takes on a light tan color remove it from heat immediately and place the butter in a cold glass container to stop the cooking process (I skipped this step).

3. Preheat oven to 425 F. In a large pan toss together the apples, butter, honey, maple syrup, salt, and cinnamon. Bake for 30 minutes, tossing the apples every 10 minutes to ensure even cooking.

4. Using a fork or potato masher mash the apples. Serve hot/warm/cold or store in the fridge for up to two weeks for later use.