bean and a splash of brandy lift this elegant sauce out of the realm of nursery
food. Delicious warm or at room temperature, it’s great as a snack on its own,
and it makes a nice filling for a blind-baked pastry shell or for crêpes. Spoon
leftovers over French toast. I like to make this sauce with Macouns, or a blend
of mostly Braeburns with one or two Golden Delicious. Yields about 1 quart.
peeled, cored and cut into chunks (roughly about 1 inch each)
bean, split lengthwise
3 to 4 Tbs.
1 to 2 Tbs.
apples, butter, and water in a heavy saucepan.
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 purée,
stirring them gently from time to time, 20 to 25 minutes.
sugar, stir, and continue cooking uncovered for a few minutes to let the sugar
sauce for sweetness; it should be tart-sweet (this is grown-up applesauce,
after all), 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.
the heat and set aside to cool.
I like to
leave the vanilla bean in the applesauce to steep; remove it before serving.
Tips: The applesauce can be refrigerated for up to a week.
information (per serving):
Size : per 1/2 cup serving, Calories (kcal): 130, Fat (kcal): 4.5, Fat Calories
(g): 40, Saturated Fat (g): 2.5, Protein (g): 0, Monounsaturated Fat (g): 1.5,
Carbohydrates (mg): 24, Polyunsaturated Fat (mg): 0.5, Sodium (g): 0,
Cholesterol (g): 10, Fiber (g): 2.