Serves 6

4 large tart red or yellow apples (about 2 pounds/900g) unpeeled, cored and chopped

1 tablespoon/6g minced fresh ginger root)

1 teaspoon/3g cinnamon

1/2 teaspoon/1.5g nutmeg

2/3 cup mirin/158g or sweet white wine

1 tablespoon/13g minced crystallized ginger

2 tablespoons/10g toasted shredded coconut

Place all the ingredients except crystallized ginger and coconut in a medium saucepan over medium low heat.  Cover and cook for 30 minutes, stirring occasionally.  As the apples soften, mash them.  When soft, uncover the pan and cook until all the juices have evaporated.  The texture will still be chunky.  Transfer to a serving bowl and let cool slightly.  Meanwhile in a small bowl or cup mix together the crystallized ginger and coconut and sprinkle on top of the applesauce.  Serve at room temperature or chilled.