Until this point, Red Delicious apples have been the bane of my existence. I like their flavour, but the thick, tough skin wrapped around that all-too-mealy interior was enough for me to pass on a side a fruit with my meals as a child. It was hard to say no to fruit. Gramma's heart was in the right place when she put out bowls of fruit for us, but I just couldn't stomach it. I'll take the oranges, thanks.
Notice how I said "Until this point"? I believe that (almost) everything, if done a certain way, can taste good to someone. Jeremy, in his loving attempt to buy me more apples, accidentally got red delicious. Ouch. (In his defense, those did look strikingly like Galas.)
Seeing this as a culinary challenge (and also being on a raw food binge lately) I decided to make applesauce. Applesauce, ha! I wanted to keep the skins on, but with these apples, any amount of extra processing to pulverize the skins would (and did) make a chunky, chewable sauce into a smooth, almost-whipped kind of cream. I'm not complaining, trust me. ;)
Red Delicious Apple Butter
3 red delicious apples, cored and chopped
1/2 tsp. cinnamon
2 tsp. lemon (to taste, and keep color)
1 Tb. agave nectar (to taste)
Combine ingredients in a food processor, and puree for a good long while, until the skins are minced fine, making sure to scrape down the skins off the sides.