Apple is a naturally complementary flavor for pork; both are components of the fall harvest. Here, chef Ris Lacoste added a little butter, sugar and vanilla to a classic fruit preparation used for Apple Charlotte, but this applesauce is not too sweet.
A mix of apples will yield the right mix of chunkiness and texture. Serve warm or cold.
Make Ahead: This can be made up to 3 days in advance and refrigerated.
Yield: (makes 4 cups)
- 8 medium (about 3 1/2 pounds) apples, preferably a mixture that includes Honeycrisp, Braeburn and Golden Delicious
- 9 tablespoons (1 stick plus 1 tablespoon) unsalted butter
- 1/2 vanilla bean, split lengthwise and scraped inside to yield the seeds
- 1/4 cup sugar, or to taste
Peel and core the apples and cut them into 3/4-inch chunks (about 10 cups). Place the apples in a large, heavy-bottomed saucepan over low heat, along with the butter and vanilla bean and seeds.
Cut a round of parchment paper that will fit snugly inside the pot. Butter one side and place that side down directly on the apples; this will help retain moisture and keep the applesauce from sticking to the bottom of the pot.
Cook uncovered for 1 hour, occasionally lifting the parchment to stir, until some of the apples are quite tender and some are still chunky. The apples should not brown; adjust the heat as necessary.
Discard the parchment and stir, then slowly add the sugar, stopping to taste as you go. Remove from the heat. Let cool slightly before storing.
From chef Ris Lacoste.
Tested by Ris Lacoste.
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