This recipe is an accompaniment for Pear Clafoutis with Phyllo Crisps, Cider Sauce, and Quince Sorbet .
Cooks' note:
Sauce can be simmered and strained (but not blended) 1 day ahead and chilled, covered. Reheat and blend just before serving.
Recipe information
Yield
Makes about 2 cups
Ingredients
1 vanilla bean, halved lengthwise
1 pound Gala or McIntosh apples
2 cups unfiltered apple cider
1 stick (1/2 cup) unsalted butter, cut into pieces
1 small (1 1/2- to 2-inch) dried chile (preferably Thai)
Preparation
Step 1
Scrape seeds from vanilla bean with a sharp knife into a 2- to 3-quart heavy saucepan. Quarter apples (do not peel or core) and add to vanilla seeds along with pod and remaining ingredients. Simmer, uncovered, 1 hour.
Step 2
Pour sauce through a fine-mesh sieve into a blender (do not press on solids) and blend until emulsified (use caution when blending hot liquids). Serve immediately.
