Calvados Applesauce

By á-46

Ingredients

• Gourmet | January 2003
• 1 lb Gala apples
• 1/2 cup water
• 1/2 cup sugar
• 1/2 teaspoon finely grated fresh lemon zest
• 1/8 teaspoon cinnamon
• 2 tablespoons Calvados

Preparation

Step 1

PreparationPeel and core apples, then cut into 1-inch pieces. Bring apples, water, sugar, zest, and cinnamon to a boil in a 2-quart heavy saucepan, stirring occasionally, then reduce heat and simmer, covered, 15 minutes.

Remove lid and simmer until most of liquid is evaporated, 5 to 10 minutes. Add Calvados and simmer, stirring occasionally, 1 minute. Mash apples with a potato masher or a fork to a coarse sauce, then cool.

Cooks' note:
• Applesauce can be made 3 days ahead and chilled, covered.