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.
