Earl Grey Applesauce Food

EARL GREY APPLESAUCE

Steps:

• Pour 1/3 cup boiling water over teabag in small cup and let steep for 10 minutes.
• Meanwhile, peel, core, and wedge apples.
• Combine apples and tea in a medium saucepan, discarding bag.
• Split vanilla bean pod and scrape seeds into pan.
• Add bean pod.
• Cover and simmer 10 minutes, stirring a few times.
• Add prunes and lemon zest and cook at a moderate simmer for 10 to 20 minutes, stirring occasionally.
• (Remove from heat when apples are starting to break up and are soft enough to be mashed.) Remove vanilla bean.
• Mash apples with potato masher to whatever consistency you prefer.
• Stir in sugar, cloves, and lemon juice, if desired, stirring until sugar is dissolved.
• Serve at any temperature desired.

DUTCH APPLE BABY

Steps:

• Preheat oven to 400 degrees F (200 degrees C).
• Heat applesauce in a small saucepan over medium heat until hot but not boiling. Pour applesauce into blender. Add the eggs. Blend until combined; about 5 seconds. Add vanilla, sugar, salt and flour. Blend until evenly mixed. Add two tablespoons of melted butter. Blend another 30 seconds.
• Heat oven-proof skillet on medium heat. Pour a tablespoon of melted butter into skillet and swirl it around to coat the bottom and sides of the pan. Immediately pour the batter into the skillet; place in middle rack of oven.
• Bake until golden brown around the edges and the pancake is puffed, about 20 minutes.
• Brush the last tablespoon of melted butter evenly over pancake. Sift powdered sugar over top, if desired.
• Mix together 2 tablespoons flour, 1/4 cup sugar, and 1/2 teaspoon cinnamon in a small bowl. Cut in butter until mixture resembles coarse crumbs. Sprinkle over the Dutch Baby. Serve immediately.