Fresh, new season Pink Lady apples and dried sour cherries make a wonderful combination in this sauce. It’s delicious on its own, with other fruits, on oatmeal, pancakes or in muffins and cakes. Alternately, have it warmed up over frozen banana sorbet for a decadent dessert (containing no fats) you will feel great about eating.
Apple Cherry Sauce
Ingredients
5 small pink lady apples, washed with cores, seeds and stems removed
Handful of organic, dried sour cherries (nothing else added)
2-4 tbs filtered water
Method
Wash the apples. Cut them in quarters and remove the inner cores and stem. Slice and place in a medium sized saucepan. Add in the dried cherries making sure there are no hidden seeds. Add the water. Turn the heat to medium, cover and bring to a boil. Lower the heat and simmer for about 10-15 minutes or until the apples are soft. Using an immersion blender, blend until you have a undiform sauce. Cool and enjoy warm. Store in a glass airtight container in the refrigerator. It can also be frozen.