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Prep Time: 0 Minutes Cook Time: 0 Minutes |
Ready In: 0 Minutes Servings: 2 |
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This recipe is an accompaniment for Pear Clafoutis with Phyllo Crisps, Cider Sauce, and Quince Sorbet . Ingredients:
1 vanilla bean, halved lengthwise |
1 pound gala or mcintosh apples |
2 cups unfiltered apple cider |
1 stick (1/2 cup) unsalted butter, cut into pieces |
1 small (1 1/2- to 2-inch) dried chile (preferably thai) |
Directions:
1. Scrape seeds from vanilla bean with a sharp knife into a 2- to 3-quart heavy saucepan. Quarter apples (do not peel or core) and add to vanilla seeds along with pod and remaining ingredients. Simmer, uncovered, 1 hour.
2. Pour sauce through a fine-mesh sieve into a blender (do not press on solids) and blend until emulsified (use caution when blending hot liquids). Serve immediately.
3. Cooks' note: Sauce can be simmered and strained (but not blended) 1 day ahead and chilled, covered. Reheat and blend just before serving.
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