We have a philosophy in our family that no one goes without. That means that even though we don't eat gluten, dairy, soy, corn, processed sugar, packaged food or other kind of Standard American Diet fare, that everyone gets something delicious to eat and if you want dessert, you get dessert. And it's good. Not just good. It's the dessert that all your friends wish they were eating instead of theirs.
This is a take on applesauce that wound up becoming a seasonal pudding that is sweet enough for dessert, yet has enough fat in it to keep that fructose from turning our not-exactly-placid child into a superball in play at 6pm.
Just be aware, for those of you watching your sugar intake, that one small serving of this pudding is at least one apple's worth of the sweet stuff, so limit accordingly. If you can have dairy, make layers of whipped cream between layers of the pudding, or serve a small amount over a slice of stevia-sweetened or unsweetened coconut bread, or add a layer of ground nuts to the serving dish to lessen the amount of the sugar per serving. (I could see a possibility for a nut/apple/persimmon pudding, too, which would also cut the sugar.)
Apple Persimmon Sauce (or Pudding, depends on how you spin it, really)
Ingredients:
4 or 5 apples
1 nicely ripe fuyu persimmon
2-3 tablespoons ghee
1/2 tsp vanilla (optional)
a spritz of water
Peel, core and cut up the apples, peel and cut up the persimmon and put in a saucepan with a bit of water. Bring to a boil and simmer until soft. Drain. Put the hot fruit into a blender. Add the ghee and blend well. Add vanilla if you like. Chill well.
The ghee makes it stiffen slightly when chilled.
2 comments:
I recently made something similar as a crumble: apples, fuyu persimmons, (frozen) cranberries & a little bit of coconut sugar, vanilla & cinnamon.
The crumble part was made with almond flour.
Sounds yummy!
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