Let me back up a moment. In my family, making apple sauce and apple butter was an annual production involving long hours peeling and coring apples, multiple pots of bubbling apples, and most of all, a gigantic food mill to mash it all into a puree. This is just how it was done. It never occurred to me there was any other way to transform fruit into a sauce fit for spooning over ice cream.
Needless to say, I am completely over the moon to realize that my immersion blender can take the place of the gigantic food mill. More likely than not, it will also do a better job of making the puree silky smooth. I also like that the immersion blender makes smaller batches more feasible (no point in hauling out the food mill or anything less than a year's supply in my family).
I know I'm one of the last ones to the party on this particular tip, but just in case I'm not, I feel that it's my duty to spread the word. Now if only I could get the immersion blender to peel and core as well...
Have you ever done this?
• Get The Recipe! Cardamom Pear Butter from Shutterbean
(Image used with permission: Tracy Benjamin from Shutterbean)