Heat a saute pan over medium heat for 3 to 4 minutes, or until its hot.
Add a thin coat of oil, then add the apples and caramelize them on all sides until theyre very brown.
Add 2 tablespoons of butter and the reserved caramel, and cook until the apples are very tender. Transfer to a blender and purée until smooth.
Add the remaining 2 tablespoons of butter, and season to taste with salt and apple cider vinegar. Purée until very smooth.
The purée can be used hot or be chilled immediately for later use.
Vegetable oil, as needed
5 Fuji apples, peeled, cored and roughly chopped
4 Tbsp. butter, divided
Reserved caramel from Caramelized Apples (recipe here) Salt to taste
Apple cider vinegar to taste
5 Fuji apples, peeled, cored and roughly chopped
4 Tbsp. butter, divided
Reserved caramel from Caramelized Apples (recipe here) Salt to taste
Apple cider vinegar to taste
This article appears in January 2013.