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Baked Vanilla-Bourbon Applesauce
about 1 quart
Steps
- Preheat oven to 350°. Place apples on a rimmed baking sheet and bake until skins begin to peel away and flesh is tender, 45–60 minutes. When cool enough to handle, remove skins, then core and remove seeds. Pulse flesh in a food processor until coarsely puréed.
- Melt butter in a large pot over medium. Add apple purée, apple cider, cinnamon, and salt; scrape in vanilla seeds, reserving pod for another use. Bring to a simmer, reduce heat to low, and cook, stirring occasionally, until caramel colored and sauce holds the marks of a whisk, 15–20 minutes. Remove from heat and stir in bourbon.
- Do Ahead: Applesauce can be made 2 weeks ahead. Cover and chill.
Originally published at Bonappetit.com. Reproduced for personal collection.
