While caramel apples are a great fall treat, not everyone can digest raw apples easily, especially those with chronic digestive distress. Why are they hard to digest? Stone fruits contain pectin, a carbohydrate from the polysaccharide family that can be difficult to break down in those with weak digestive juices. However, when stone fruits are ripened (think a soft pear or peach) or cooked, the pectin is broken down further and digested much easier! So if you notice a crisp Pink Lady Apple make you a bit bloated, you might try cooking them thoroughly, or try a ripe pear and see if that goes down any easier! Now on to the caramel apple sauce
4-6 apples, cored, peeled & sliced
1 cup apple cider (additive free)
1-2 cups water
1 tb butter
Caramel sauce (recipe here)
1) Core, peel & slice apples and put in a large pot with the butter. I used a dutch oven (like this).
2) Add 1 cup apple cider and 1 cup of water.
3) Bring to a boil, and then turn down to a simmer.
4) Let simmer for 40-50 minutes, while occasionally stirring and mashing (I used a muddler).
5) Add additional water as needed to allow apples to cook without burning the bottom of the pan.
6) Mix in about 1 tablespoon of caramel sauce with every 3/4 cup of applesauce. Top with extra caramel.
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