Apple desserts are my weakness. If they’re in the house, it’s only a matter of time before I’ll finish them off (recent case in point: an entire leftover container full of apple crisp that we’d already had for dessert didn’t make it through the night).
And even though you might not traditionally call applesauce dessert, trust me, the vanilla and bourbon in this one change the game. Especially if you add a little ice cream.
But hey, it still counts as a fruit serving right? It’s totally healthy.
… as long as you don’t mind the butter… or sugar… or vanilla and bourbon.
Then it’s fine.
Vanilla Bean Bourbon Applesauce
10 soft apples, peeled, cored and sliced (Soft apples are the best for baking — We used McIntosh)
2/3 cup brown sugar
1/4 cup bourbon
1 vanilla bean, scraped
1 tsp. vanilla extract
3 Tbsp. butter
1/4 tsp. salt
Cook apples in a large pot over medium heat. As they begin to cook down, add other ingredients. Stir and mash apples as they cook, the mixture should bubble softly. Time will depend on the apples you use and the consistency you desire. McIntosh apples cook down very quickly. A slightly harder apple will take a little more time. And I always like my applesauce a little chunky.
Serve with ice cream or a little creme fraiche.
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