Soused Apple Sauce

Here's a great alteraive to applesauce. It looks different from any other apple sauce you've ever tasted, and, my oh my, it tastes different, too. Rich, buttery and mellow. Depending on which type of booze you choose and how long you cook it, you can vary the flavor a lot. Use Amaretto or Frangelico for a nutty sweetness, or Grand Marnier for a slight citrus character. Use Bourbon or dark rum for a more austere, oaky, vanilla character.

Recipe

Yield: Makes 4 servings
Preparation time: 15 minutes
Cooking time: 20 minutes or so

Ingredients
1/2 tablespoon cinnamon
1 teaspoon of sugar or brown sugar
1/4 teaspoon salt
4 nice crunchy apples
2 tablespoons butter
4 tablespoons Amaretto, Frangelico, Grand Marnier, Bourbon, or dark rum

About the apples. My wife is a bit of an apple aficionado, and she makes a mean apple pie (with sour cream in the filling), so I asked her which to buy as I developed this recipe. She recommends Braeburn, Fuji, Gala, or Granny Smith because they are firm, juicy, and crunchy, and they are also available throughout much the year. And yes, I will get that pie recipe from her eventually.

Do this
1) In a small bowl, mix the cinnamon, sugar, and salt.

2) Peel the apples, cut them into quarters and remove the stem, core, and seeds. Cut each quarter into three slices. If you are slow moving or if you are making a large batch, keep them from browning by submerging them in a bowl of cold water with a teaspoon of lemon juice.

3) In a nonstick frying pan, melt the butter over a medium heat. Add the apple slices and stir or toss to coat them with the butter.

3) Turn the heat to medium high. Let them sit still for a few minutes until they start to brown on one side. Sprinkle the cinnamon-sugar mix on all slices. Stir and toss them so they brown on the other side. Don't worry if all sides aren't evenly browned.

4) When the second side starts to brown, add the booze and stir. Cook for until all the visible liquid has evaporated. Taste, and if you wish, add more sugar. Serve warm.

This page was revised 11/1/2008