Those fuji apples from two weeks ago haven’t made it to the lunch box, so I’m making a special treat for my daughter, steaming them with organic simple syrup and a cinnamon stick, then pulsing them in the food processor for a super-yummy applesauce. This applesauce can be modified in so many ways! Throw in very soft strawberries, persimmons or pears. Use nutmeg, cloves or allspice for a unique flavor profile. You could also sweeten this with fruit juice instead of the sugar/water combination.

Bella’s Favorite Applesauce

Makes 2 cups of applesauce

2 cups of apples, skin on, cut from core into chunks (or berries, persimmons, pears, stonefruit)

2 tablespoons organic sugar, minimally processed

4 tablespoons water

1 tablespoon organic butter

1 cinnamon stick

Put the apples, sugar, water, butter and cinnamon stick in a covered sauce pan. Bring to a boil, then reduce to a simmer for about 30 minutes, until the fruit is soft to the touch of a fork. Remove fruit and juices from the pan into the bowl of a food processor. Puree applesauce until it is very smooth and no skins are visible. Eat right away or store in the fridge for 3 days.

Cut apples away from the core, then into chunks.Process apples until they are smooth and no skins are visible.

The warm applesauce is wonderful, but it can be stored in your fridge for 3 days.