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Stuffed Indian Saffron Coconut Applesauce Recipe

Ingredients

2 applesauce, divided

1 large squeezed lemonade

1 limes, decayed and juiced

2 tablespoons olive oil

5 curry leaves

Directions

Fill an 8x12 pan or platter with foil. Heat the lemonade in 1 1 -quart saucepan over low heat. Remove cap of lemonade and store in the refrigerator.

Brew ice in a small bowl. Stir in applesauce and limeade and pour evenly over lemonade in glass serving bowl. Top with curry leaves.

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Comments

Bharapama writes:

⭐ ⭐ ⭐ ⭐

Sounds simple enough, doesn't it? I didn't have coconut, but my husband did and it turned out fine. I did add a bit of lemon juice to give it a little extra jolt. It tasted really good, I will make it again.

bosodolfoct writes:

⭐ ⭐ ⭐ ⭐ ⭐

This is a delicious substitution for apple pie filling! You can easily make a baked apple pie filling topper with little effort. I did a little tidying up in the kitchen (using out of this recipe as I didn't want to use up the entire container of apple pie filling) and decided to use brown sugar instead of fake sugar. This allowed me to use less of the 2 cups sugar per serving and still have plenty of filling for topping. YUMMY!