My Recipe Box

Grown-Up Applesauce


Yields about 1 quart.

  • To learn more, read:
    Apple Days
  • by from Fine Cooking
    Issue 53

Vanilla bean and a splash of brandy lift this elegant sauce out of the realm of nursery food. Delicious warm or at room temperature, it’s great as a snack on its own, and it makes a nice filling for a blind-baked pastry shell or for crêpes. Spoon leftovers over French toast. I like to make this sauce with Macouns, or a blend of mostly Braeburns with one or two Golden Delicious.

  • 8 apples, peeled, cored and cut into chunks (roughly about 1 inch each)
  • 3 Tbs. unsalted butter
  • 3 Tbs. water
  • 1/2 vanilla bean, split lengthwise
  • 3 to 4 Tbs. granulated sugar
  • 1 to 2 Tbs. brandy

Put the apples, butter, and water in a heavy saucepan. Tuck the vanilla bean in among the apples, cover the pan, set it over medium heat, and simmer until the apples are completely tender and have cooked to a rough purée, stirring them gently from time to time, 20 to 25 minutes. Add the sugar, stir, and continue cooking uncovered for a few minutes to let the sugar dissolve. Taste the sauce for sweetness; it should be tart-sweet (this is grown-up applesauce, after all), but if you want it sweeter, add more sugar. Stir in the brandy and simmer a few minutes more to cook off a little of the alcohol. Remove from the heat and set aside to cool. I like to leave the vanilla bean in the applesauce to steep; remove it before serving.

Make Ahead Tips

The applesauce can be refrigerated for up to a week.

nutrition information (per serving):
Size : per 1/2 cup serving, Calories (kcal): 130, Fat (kcal): 4.5, Fat Calories (g): 40, Saturated Fat (g): 2.5, Protein (g): 0, Monounsaturated Fat (g): 1.5, Carbohydrates (mg): 24, Polyunsaturated Fat (mg): 0.5, Sodium (g): 0, Cholesterol (g): 10, Fiber (g): 2,

Excellent and the way apple sauce should be. Even the kids loved this

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