tag:blogger.com,1999:blog-7922842813363952574.post2190273609200246740..comments2024-01-30T16:51:24.412-05:00Comments on Medieval Cookery: ... about that Solstice DinnerDochttp://www.blogger.com/profile/07934829703642231254noreply@blogger.comBlogger2125tag:blogger.com,1999:blog-7922842813363952574.post-85036363547968719782010-12-23T15:12:52.490-05:002010-12-23T15:12:52.490-05:00I've made the applemoyse "from scratch&qu...I've made the applemoyse "from scratch" before, usually with parboiled apples, but also with pears. It's quite good that way (especially when boiled in wine instead of water). I haven't tried using roasted apples though.<br /><br />The nice thing about using applesauce (all natural, no sugar added) is that it's a lot quicker to make and the flavor isn't significantly changed.<br /><br />I save the rosewater for the snowe, that way there's a difference in flavor to go with the temperature contrast.Dochttps://www.blogger.com/profile/07934829703642231254noreply@blogger.comtag:blogger.com,1999:blog-7922842813363952574.post-10458279555814241992010-12-22T20:45:14.308-05:002010-12-22T20:45:14.308-05:00I'm thinking about trying the applemoyse, but ...I'm thinking about trying the applemoyse, but making it "from scratch". I think roasting the apples and adding rosewater would give it a great flavor that using storebought applesauce couldn't match.Nom de Bloghttps://www.blogger.com/profile/05153700215201399299noreply@blogger.com