It’s time to get back at my saucesational analysis!  I went through the list of apples I hadn’t analyzed on my blog yet and the first to ripen is the Arlet, aka Swiss Gourmet.  So, I peeled/cored/sliced some Arlet apples up and put them into my trusty pot.

Arlet is described to be ‘A modern apple for people with a modern taste.’  I’m going to have to say that I must not be very modern as it definitely is too tart for me (don’t forget though – I’m a sweet apple girl).  Jared and Diane both really enjoy this apple though.  And we’ve also had many customers from last season coming in looking for that apple that started with ‘Swiss …’  which is Swiss Gourmet aka Arlet.

Anyway – it cooked down into a chunkier sauce, definitely browning up slightly in color (which doesn’t bother me) and had a full bodied taste that was on the tarter end of my taste bud spectrum.  I wouldn’t say it is a horrible sauce but a few sweeter varieties mixed in (like the ginger gold and or silken) would definitely create a sauce with a lot of depth and flavor.