Applesauce with Wine and Vanilla #36

                                                        Gravenstein apples

                                   Applesauce with Wine and Vanilla (page 368)


3 pounds fragrant apples such as: Gravenstein, McIntosh, or Gala
(6-8 apples), peeled, halved and cored

1 cinnamon stick, or 1 tsp. ground cinnamon

1 2-inch piece vanilla bean, cut in half lengthwise

2 strips lemon zest

1 1/2 Tbsp. lemon juice, or to taste

2 Tbsp. dry white wine

1. Place apples in a large, heavy saucepan with other ingredients and 2 1/4 cups water. Bring to a boil.

2. Reduce heat, and simmer apples, covered, until soft, for 20-30 minutes. remove pan from heat, and let cool slightly. Discard cinnamon stick and vanilla bean.

3. Puree apples and pan juices in a blender or food processor. Strain and refrigerate until ready to serve. Makes about 4 cups (8 servings)