Soused Apples Recipes

SAUTEED APPLES

Steps:

• In a large cast-iron or other heavy skillet, heat butter over medium-high heat; saute apples 1 minute. Add water; bring to a boil. Stir in sugar and cinnamon. Reduce heat; simmer, covered, until apples are tender, 10-12 minutes, stirring occasionally.

THE BEST HOMEMADE APPLESAUCE

Steps:

• Combine the apples, sugar, 1 cup water and 1/2 teaspoon salt in a large pot. Bring to a simmer over medium-high heat, stirring occasionally. Reduce the heat to medium-low. Cover with a tight-fitting lid and cook until the apples are very soft, 18 to 20 minutes.
• Stir in the lemon juice and cinnamon. Let cool for 5 minutes or so, then transfer the apple mixture to a blender, filling no more than halfway. Remove the center cap from the lid and place it on the blender. Cover the lid with a folded kitchen towel to catch splatters and pulse until smooth. Alternatively, puree in the pan with an immersion blender.
• Transfer the applesauce to a bowl and refrigerate until cool, about 1 hour. Store leftover applesauce in an airtight container in the refrigerator for up to 5 days.

MARK BITTMAN'S BOURBON APPLE CAKE

Steps:

• Heat oven to 350 degrees. Grease a 9-by-13-inch rectangular pan with butter, or butter and flour a 9-inch Bundt pan. Put apples in a blender or food processor and purée; remove and set aside.
• In food processor, combine 1 1/2 sticks butter (12 tablespoons) with 1 1/2 cups sugar and pulse until combined. With motor running, add eggs one at a time. Add apple purée and process until just combined.
• In a large bowl, combine flour, baking powder and salt. Add about a third of flour mixture to apple mixture in food processor. Then, with motor running, add about half of milk; add another third of flour, followed by rest of milk, then finally last of the flour. Process until batter just evens out.
• Turn batter into prepared pan and bake until middle is set (your fingers should leave only a small indentation when you gently press cake), 45 to 50 minutes. When done, cool in pan for about 10 minutes.
• Meanwhile, combine 1 cup liquor in a small pot with remaining butter and sugar. Cook, stirring occasionally, until sugar is dissolved and liquid is slightly thickened, about 10 minutes. Let cool to room temperature, then pour over cake; let it sit for at least an hour before serving. (For Bundt, let it sit for an hour, then unmold). Store at room temperature, covered with waxed paper, for up to 2 days.

SOUSED APPLES

Steps:

• Add all ingredients to kettle and simmer until peaches are tender.
• Serve hot with a supper of cold fowl and bread.
• Rose hip tea is pleasurable with this meal.

BUTTERY SPICED SOUS-VIDE APPLES

Steps:

• Fill sous-vide cooker with hot water and heat to 170 degrees. Place lemon zest in a bowl. In another bowl, place apples. If using large apples, cut in half. Cut lemon and squeeze juice over apples, turning to coat.
• To bowl with lemon zest, add butter, salt, spices, sugar and raisins; mix together. Divide mixture among apples, packing it into hollowed core. If using apple halves, rub mixture all over them.
• Place two apples in a sealable plastic bag, and seal it after removing as much air as possible; try squeezing most of it out and then carefully sucking out the rest with a straw as you seal the bag. Or, seal apples in plastic with a FoodSaver or similar vacuum device. Repeat with remaining apples. (For sous-vide cooking at home, a complete vacuum seal is not necessary if food will be served immediately after cooking.)
• Place plastic bags in sous-vide chamber, making sure they are submerged in hot water. Cook at least 2 hours. Food may remain in cooker for up to 2 additional hours; it will not cook any further. When opening bags, be careful as juices will be hot. Serve apples in bowls, topped with crème fraîche, whipped cream or ice cream.