Flavor First: Rosemary Brown-Butter Applesauce

Real food, done well - Jose Garces leads the Latin evolution.

| December/January 2009

Makes ¾ cup

• 3 Granny Smith apples, chopped
• 2 tablespoons granulated sugar
• ¼ cup plus ½ tablespoon unsalted butter
• 2 tablespoons apple cider
• 2 sprigs rosemary, picked

1. In a medium saucepan over low heat, sweat apples with sugar and ½ tablespoon butter until soft.

2. In a small saucepan over medium heat, melt ¼ cup butter and cook until it browns.

3. Add browned butter, apple cider, and rosemary to apple mixture. Bring to a simmer over medium heat and cook until apples are very tender.

4. Pour the mixture into a food processor and puree until smooth. Chill.

5. The applesauce can be refrigerated for up to 1 week.

Linda Shockley, based in New York City, takes delight in the option of dining at a top chef’s signature restaurant or sampling the eats at a Hell’s Kitchen street fair.

For the article, Flavor First: Jose Garces, click here.

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