And this, believe it or not, is applesauce.

It is entirely natural. Nothing but apples—no food colouring or sugar added.

Some of you will remember that a couple of weeks ago, I wrote about collecting windfalls in Point Grey, getting them home and discovering that they were a red-fleshed apple variety. My excitement about their colour clearly makes me a card-carrying member of the apple-geek association. They were sweet and juicy and such a delightful hue, somewhere between watermelon and raspberry. I told everyone I could think of, including you, to go and rescue some of these apples before they turned to mush on the ground, and I know a few of you did. Thank you!

I've been back three times. They are mostly bruised and often scabby, but still perfect for grating into my breakfast muesli. I also made a great vat of applesauce (I just cup up the unpeeled apples, without their cores, and cooked them over low heat until they were soft, then pureed them in a food processor.) I froze some of it and think it will be rather nice heaped onto oatmeal this winter, but I also used some to make this Danish dessert that was a staple in my family. It's called Aebelkage in Danish, which translates to Apple Cake and confuses the issue, since this is not a cake at all, but breadcrumbs cooked in melted butter and brown sugar,  layered with applesauce and whipped cream. (I made it Canuck-style, with maple syrup in the whipped cream.) It is ridiculously simple to make, so I made it for friends on Saturday night. It was quite more-ish. As in, even after getting quite full on all sorts of goodies at Feast of Fields, I heard the leftovers calling to me from the fridge. (It has a high-pitched, slightly reedy voice that said 'Debbra! Debbra!' soon after I got home.)

And I succumbed. I couldn't quite stop myself from dipping my spoon again and again and yet again into the bowl of leftovers.