Applesauce

For the applesauce, peel the apples, quarter them, cut out the core and then cut them into small pieces.

Stew until soft with the white wine, puree and sweeten to taste.

Preparation Tip:

I usually use very little sugar for the applesauce, because it is usually already sufficiently sweet due to the sweetness of the apples. Since the wine is steamed, the alcohol also evaporates and thus the applesauce is also suitable for children!

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