This is not your childhood applesauce, but a decidedly adult and—delectable—version combining the tangy, nutty, and Bourbonish. An unexpected combination that works beautifully from Russ Parsons, food writer and former celebrated columnist at the Los Angeles Times.
Applesauce with Bourbon, Sour Cherries, and Hazelnuts
- ¼ cup dried sour cherries
- ¼ cup plus 1 tbsp bourbon
- 4 apples (about 1½ pounds), peeled, cored, and diced
- ¼ cup water
- 1 tbsp butter
- 3 tbsp chopped hazelnuts toasted
- In a small bowl, cover the cherries with the bourbon and set aside to plump while you prepare the rest of the dish.
- Place the diced apples and water in a medium saucepan over medium-low heat. Cover and cook until the apples are tender enough to smash with the back of a spoon, 15 to 20 minutes.
- Add the butter. Using a wooden spoon or heavy whisk, beat just enough to smash the apples into a thick, chunky sauce. Stir in the cherries and bourbon and continue cooking until the raw alcohol smell of the bourbon has burned off, about 5 minutes. Stir in the hazelnuts and serve.
— Russ Parsons, How to Pick a Peach
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