Maloney & Porcelli, NYC
8 Granny Smith apples (about 3 3/4 pounds)
2 cup apple cider (preferably unpasteurized)
1/4 cup cider vinegar
1 fresh serrano chile*
2 whole cloves
1/2 stick cinnamon
1 1/2 teaspoon salt
1 small bay leaf
1. Chop 6 apples, unpeeled, and in a large saucepan combine with cider, vinegar, chile, cloves, cinnamon stick, salt, and bay leaf. Simmer mixture, covered, until apples are very tender and falling apart, about 20 minutes.
2. Cook mixture over moderately high heat, stirring occasionally, 10 minutes more to reduce excess liquid slightly.
3. Discard cloves, cinnamon, and bay leaf.
4. Puree sauce, preferably using a hand blender, and while still hot force through a fine sieve into a bowl. Or use a food mill to blend/strain in one step.
5. Peel and core remaining 2 apples and cut into 1/3" cubes. Stir apples into sauce and cool.
Sauce keeps, covered and chilled, 2 weeks.
Yield: approx. 6 cups.
*You can substitute chipotle pepper for the Serrano for an interesting smoky taste.
This recipe comes from the October 1997 issue of Gourmet magazine.