Preheat the oven to 350 degrees.
Place the zest and juice of the oranges and lemon in a large bowl. Peel, quarter, and core the apples and toss them in the juice. Pour the apples and juice into a nonreactive Dutch oven or enameled iron pot. Add the brown sugar, butter, cinnamon, and allspice and cover the pot. Bake for 1 1/2 hours, or until all the apples are soft. Mix with a whisk until smooth. Serve warm or at room temperature with a scoop of vanilla ice cream.
Copyright 1999, The Barefoot Contessa Cookbook by Ina Garten, Clarkson Potter/Publishers, All Rights Reserved
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