- 1 to 2 Tbs. brandy
- 3 Tbs. unsalted butter
- 8 apples, peeled, cored and cut into chunks (roughly about 1 inch each)
- 3 Tbs. water
- ½ vanilla bean, split lengthwise
- 3 to 4 Tbs. granulated sugar
Put the apples, butter, and water in a heavy saucepan. Tuck the vanilla bean in among the apples, cover the pan, set it over medium heat, and simmer until the apples are completely tender and have cooked to a rough purée, stirring them gently from time to time, 20 to 25 minutes. Add the sugar, st...