Autumn is in the air, even in Phoenix! And with Autumn comes comfort food season: Soups, stews, braised foods, chili, butternut squash, apple everything! And now there is Paleo Applesauce With St-Germain Liqueur
So with a yummy pork dish the other evening my husband requested applesauce. I found this terrific recipe that worked so well, I just had to share it with you! But before I prepared it, I made a couple of changes to make it paleo-friendly. Instead of the Calvados called for in the original recipe I used St-Germain liqueur. It was lovely with a floral hint!
If you are unfamiliar with St-Germain liqueur, it is made from the elder flower petals that grow in France. See the bottle below! The first time I had this wonderful, floral liqueur was at a restaurant called Buccans in Palm Beach, Florida. It was a signature cocktail that sounded so good I just had to try it. Simple and elegant, it was nothing more that a glass of champagne with St-Germain floated on top. The floral scent was divine and was so good with the champagne. Of course this would be good with any sparkling wine, too. As soon as I got home from this trip I bought a bottle of this delicious St-Germain! Love it!
“Dans le monde de St-Germain, the liqueur created in the artisanal French manner from freshly hand-picked elderflower blossoms. C’est votre monde!”
Back to the applesauce: the original recipe I saw, then changed was on Epicurious.com. My friend Maggie, an amazing cook, has made this recipe for years. So I ran with it except for changing from Calvados to St-Germain, and I used coconut palm sugar in place of the white sugar! We all loved it! When you are ready to mash the apples, you can leave them chunky or completely mashed….whatever you like!Print
Paleo Applesauce With St-Germain Liqueur
A Fall favorite, this paleo applesauce will get you through the winter as a comforting side dish!
- Prep Time: 10 minutes
- Cook Time: 35 minutes
- Total Time: 45 minutes
- Yield: 4 servings
- Category: side dish
4 medium Gala apples, peeled and cored, then cut into chunks
1/2 cup water
1/4 cup coconut palm sugar
1/2 teaspoon lemon zest
1/4 teaspoon cinnamon
2 tablespoons St-Germain Liqueur
In a 2 quart saucepan, bring apples, water, coconut sugar, zest and cinnamon to a boil, stirring occasionally, then reduce heat heat to a simmer and cook, covered for 15 minutes.
Remove lid and simmer until most of the liquid is abosrbed 10-20 minutes. Add the St-Germain and cook for 1 minute more.
Mash apples to desired consistency with a fork. Refrigerate or serve warm.