Baked apple puree

Tart apple mousse is the first thing on my menu when I feel below 50%. This one is especially good, smooth and vary tasty. No sugar added.

Recipe adapted from Cafe Fernando
time: 10 min preparation + 90 min baking

 ingredients 

apples, preferably tart with a tight flesh (4 1/2 lbs (2 kg) will make 1 1/2 cup, about 400 g, puree)

 instructions 
Preheat oven to 180C/350F (fan forced). Line a baking sheet with parchment paper.

Core apples and cut them in chunks. Transfer onto the lined baking sheet. Set it in the hot oven for 30 minutes, stirring once half way through baking, till falling apart. 

Lower temperature to 150C/300F. Remove apples from the heat and slide them from the paper into a mixing bowl. Using a hand held immersion blender, blend the fruit till smooth. 

Transfer the puree onto a half-size baking sheet. Smooth it out and set it in the hot oven for 50 - 60 minutes, stirring and smoothing every 15 minutes to prevent film from forming on top. Take it out of the oven, let it cool to a desired temperature and serve. (Soaking the dish in water makes cleaning a breeze).

NOTES NOTES NOTES NOTES NOTES NOTES NOTES NOTES NOTES 

• the puree bursts with flavors and it all depends on the apples you use; 
• the first time I made it, I used some very tart apples (Renee variety) and some sweet ones, about fifty - fifty, all peeled (following the original recipe); the mousse was sweet;
• this time, I blended only the Renee type, not peeled...since most of the taste is in the skin and just underneath it; the mousse is tart-sweet;
• in both cases the flavors were very intense;
• the baked apple puree is part of an apple cake recipe that is coming up next;
• but it is so delicious, I make a lot of it and use some for the cake and some for an immediate enjoyment.