Two different questions, but both about apples:
1. Why do I never see recipes or desserts using poached apples? Why are only pears traditionally poached? Do the apples not taste as good?
2. What do you do with apple sauce? I've seen it used with latkes and with pork dishes, and of course fed to babies, but aside from these three applications, can someone explain to me the american preoccupation with pureed, cooked apple? I think I'm missing something here...
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