SERVES 4 TO 6
We prefer semifirm apples, such as Fuji, Gala, or Braeburn, for this topping. Avoid very tart apples, such as Granny Smith, and soft varieties like McIntosh. This syrup will keep for a week, refrigerated. Reheat gently before serving.
|
3½ |
tablespoons unsalted butter, chilled |
|
1¼ |
pounds apples, peeled, cored, and cut into ½-inch pieces |
|
|
Pinch salt |
|
1 |
cup apple cider |
|
½ |
cup dried cranberries |
|
½ |
cup maple syrup |
|
1 |
teaspoon lemon juice |
|
½ |
teaspoon vanilla extract |
|
¾ |
cup pecans, toasted and chopped coarse |
Melt 1½ tablespoons butter in 12-inch skillet over medium-high heat. Add apples and salt; cook, stirring occasionally, until softened and browned, 7 to 9 minutes. Stir in cider and cranberries; cook until liquid has almost evaporated, 6 to 8 minutes. Stir in maple syrup and cook until thickened, 4 to 5 minutes. Add remaining 2 tablespoons butter, lemon juice, and vanilla; whisk until sauce is smooth. Serve with toasted nuts.