'Wise Son’s' Rustic Caramelized Apple Sauce

As temperatures descend into the cold of winter, why not serve up a warm bowl of comfort food from Chef Evan Bloom of the ‘Wise Sons’ Jewish delicatessen? His philosophy is that Jewish food “should remain present and relevant, as well as be curative and decadent.”

Whatever your traditions at this time of year, proudly serve this chef’s family recipe with any main course, or as a snack or dessert. Or, pressed for time? Skip the apple pie, and serve these delicious caramelized apples in about 30 minutes start to finish!

My Paleo Marin Rating: 4 Persimmons

Ingredients:

3 medium Granny Smith apples, peeled, cored and chopped into 1/4" pieces

2 1/2 tablespoons apple cider vinegar

2 tablespoons lemon juice

1/4 cup coconut sugar

4 sprigs fresh thyme

1/2 teaspoon ground cinnamon

1/2 teaspoon fine sea salt, or more to taste

2 tablespoons unsalted butter

Directions:

1. Combine all ingredients in a 5 qt. dutch oven. Bring to a boil, then turn down heat to a medium simmer for about 20 minutes. Continuously scrape the bottom and sides of the pan with a rubber spatula as the apples caramelize. Remove from the heat when the apples are soft but still firm, and are lightly coated with the butter/sugar mixture.

2. Serve the apple sauce, preferably warm. If saving for later, spread the mixture on a baking sheet to cool, and then put in a covered container in the fridge. Good hot or cold, the apple sauce can be reheated in a small pot over low heat stirring constantly.

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Recipe adapted from "Chef Evan Bloom" article in Edible Magazine here.

My Paleo Marin Rating 1-5 Persimmons

I try out these recipes so you don't have to (and modify them for Paleo where possible). The rating will reflect my opinion of the final result in terms of taste, ease of preparation, nutrition, and sometimes, cost.