I tried making apple sauce following a recipe I heard on the radio (Good Food on KCRW if anyone's interested). The recipe had me halve & core some apples and bake at 375 for 30 minutes. The lady said the bottoms will carmelize and when you mash the whole thing the browned bits will flavor the apple sauce and it will be delicious. She also said the skins will slip right off.... I did this.
After 30 minutes, my baking dish was full of juice so the bottoms didn't carmelize. I drained off the juice and put it back in the turned-off-but-still-hot oven and went back to reading the paper. About another 1/2 hr later, I took it out and the carmelization had set in. Except by now the apples had lost too much moisture to be apple sauce. Instead, it became apple jam. And it's delicious. Spread on a piece of bread and topped with a piece of cheddar... mmm...
The skins, BTW, did not slip right off... it took a fair amount of time to peel them off. Perhaps that's due to the prolonged cooking and the skins stuck to the flesh. I guess I'll never know because I have no intention of making apple sauce now that I've discovered apple jam. Just next time, I will peel the apples first.
Also, I drank the juice, no sense in wasting it. It was the most intense, sweet, apple-y apple juice I've ever had.
Can't wait to do it all over again.