Rosemary Browned Butter Applesauce
October 17, 2010
Although this did begin as a recipe, I didn't really follow it. The gist is to toss a couple twigs of rosemary into your apples as they simmer, then finish the lot with a bit of browned butter. But here's a loose guide.
1In a large pot, combine the apples, cider, rosemary and cinnamon and bring to a simmer over medium heat; cook until very soft, stirring once in awhile. When the apples are easily mashed with a potato masher or fork, remove the cinnamon stick and rosemary and mash the rest.
2Meanwhile, melt the butter in a small saucepan; continue to cook, swirling the pan often, until it turns deep golden and smells nutty.
3 Stir into the applesauce and serve warm.