French Applesauce 12.000

Nikki Kahn - The Washington Post

Chef's Challenge Dec 17, 2008

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.

Servings: 12

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.

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Recipe Source

From chef Ris Lacoste.

Tested by Ris Lacoste.

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