Fall Flavors #3: Roasted applesauce Faux-lo Top v1.1

The verdict was divided on this one. The target audience declared it "too apple-y". Oh, the horror of having a fruit swirl that tastes too strongly of the fruit. Seriously, though, he was gracious about it and ate all three servings. I, on the other hand, quite liked it and would have gladly eaten servings #2-3 if not for the fact that the hostilities between dairy and I have escalated rather drastically of late.

Look at those gorgeous apple chunks. Too apple-y. How is that even possible?

Base: the usual Faux-lo Top with vanilla, only 2 yolks (a 3-yolk base would hold up well to this swirl, though)

Calories per actual serving: 360 (with a full batch of the swirl)

Roasted Apple Sauce Swirl

Makes: (forgot to measure volume) enough to excessively swirl 1 batch

- 440 g apple in 1/4" dice (weight after peeling and coring) -- I used a mix of Jonagold and York

- 12g (1 T) brown sugar

- 20 g erythritol

- pinch salt

- 1/4 t + 1 pinch ground cinnamon

- tiniest whisper of grated nutmeg

- 10 g corn syrup

- 1 T bourbon

Preheat the oven to 400F.

Combine the brown sugar, erythritol, spices and salt. Toss the diced apples into this mixture to coat and arrange on a baking sheet lined with a silpat. Bake for sorry guys guessing 12-15 minutes or until the apples are softened and easily pierced with a fork. Let cool slightly.

Place about 3/4 of the roasted apple chunks in a small bowl. Add the corn syrup and bourbon and turn into applesauce by whatever means necessary (this is quite dry, but my stick blender got it down). Add in the reserved chunks. Chill completely before using.

But what if I don't want to turn my apple up to 11? I think reducing the spice and thinning this out with water (or heck, a bit more bourbon) and turning into two batches' worth of swirl will tame the apple. You'd probably want to puree all your apple if opting for this approach.

#icecream #sweet