- 8 apples (preferably Macouns, or a blend of mostly Braeburns with one or , peeled, cored, and cut into 1-inch chunks
- 3 Tbs. unsalted butter
- 3 Tbs. water
- ½ Tbs. vanilla bean, split lengthwise
- 3-4 Tbs. granulated sugar
- 1-2 Tbs. brandy
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Active Time: 15 minutes
Start to Finish: 60 minutes
Put the apples, butter, and water in a heavy saucepan. Tuck the vanilla bean in among the apples, cover the pan, set it over medium heat, and simmer until the apples are completely tender and have cooked to a rough puree, stirring them gently from time to time, 20 to 25 minutes. Add the sugar (see notes), stir, and continue cooking uncovered for a few minutes to let the sugar dissolve. Taste the sauce for sweetness; it should be tart-sweet, but if you want it sweeter, add more sugar. Stir in the brandy and simmer a few minutes more to cook off a little of the alcohol. Remove from the heat and set aside to cool. Leave the vanilla bean in the applesauce to steep; remove it before serving. If not serving the same day, refrigerate for up to a week.
Taste the applesauce before you put in the sugar, since the sweetness of the apples can vary. Then start with only 2 Tbs., adding additional to taste.
Can be made without the brandy.
I have never been able to find Macoun apples, so I use 6 Braeburn and 2 Golden Delicious.
This recipe appears in the following parties:
The Big Game