Smoked Apple Puree
This recipe takes the classic flavors of apples and elevates them with a unique twist - smoking the apples before cooking them down with butter, wine, and a blend of warm spices. The result is a rich and fragrant applesauce that can be enjoyed on its own or used as a versatile companion to a variety of dishes.
— Constant Cookbook
Ingredients
- 4 lb. Honeycrisp apples (about 10 apples), peeled, cored and quartered
- 8 Tbs. (1 stick) unsalted butter, diced
- 1/2 cup white wine
- 1/2 cup water
- 1/2 cup sugar
- 1 tsp. fine sea salt
- 1/2 tsp. freshly ground white pepper
- 1 tsp. freshly grated nutmeg
Instructions
- Set up a stovetop smoker with applewood chips according to the manufacturer’s instructions. Alternatively, preheat a gas grill and place applewood chips in a smoker box. Place the quartered apples in the smoker or on the grill and smoke for 1 hour.
- Remove the apples from the smoker and thinly slice them. Place in a large saucepan or a small stockpot and add the butter, wine, water, sugar and salt. Cover with a tight-fitting lid and set over medium heat. Cook the apples, stirring every few minutes, until they are very soft and falling apart, about 20 minutes. Stir in the white pepper and nutmeg.
- For a smoother texture, transfer the apple mixture to a blender and puree until smooth. For a coarser texture, puree in a food processor until the desired consistency is reached. Makes about 6 cups.
- Recipe Courtesy of Chris DiMinno, Head Chef, Clyde Common, Portland, OR.
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