October 11, 2007
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Tuesday night, I baked some apples. Two were dessert, and two were so overbaked that they'd pretty much collapsed. These became tonight's sorbet.

It's ridiculously easy. I peeled and cored two apples (Cox's orange pippin, because they're at the Museum this week). I put a dollop of red currant jelly where the core had been, a pea of butter, and another dollop of jelly. I sprinkled a little sugar on top, and the juice of half a lime. I poured about 1/3c of water into the dish, and stuck it in a moderate over for an hour or so.

And then I took the mushy, overbaked apples, mixed them with a fork, and stuck them overnight in the freezer.

Next night: take them out of the freezer, pry the frozen stuff out of the baking dish, puree it in the food processor.

And that's all: good, sweet, creamy, and as easy as pie.