In this recipe I used both Macouns and Empires for their flavor and texture. The red skin of the Empire’s imparts a lovely pink color to the finished sauce. During the winter when Macoun’s are more difficult to come by, I use only Empire’s. Soft apples must not be used in this recipe, as they will not hold their shape during cooking, and this sauce is intended to be slightly chunky.
12 Empire apples
12 Macoun apples
1 piece of vanilla bean 2 to 3 inches long
Select a two-quart pot with a lid and set aside. Quarter the apples. Using a paring knife cut out the cores. Do not peel the apples. Place the cored apple quarters into the pot. Add the piece of vanilla bean and two inches of water. Place the pot on a large burner and cover. Turn the burner to high. When the water boils, turn the heat to medium-low and simmer just until the apples are tender and the peels are separating from the quarters. Add a little more water if necessary to prevent scorching.
When the apples are done, remove the pan from the stove and set it on the counter. After about 10 minutes, use a fork to fish out the peels. Do not remove the vanilla bean. When the sauce has cooled completely scrape it into a bowl, serve and enjoy!