Can You Make Apple Sauce From Peels Without Apple Fruit?

I read that most of the pectin in an apple is in the peels, not in the apple fruit. If you cook the peels alone - leaving out the apple fruit - will it become a viscous fluid like an apple sauce? Is there a recipe for how to do this and end up with something edible? The only apple peel recipe I found strained the peels out and threw them away. I want the fiber.