Yield: 2 cups
- 1 lb. Granny Smith Apples, peeled and diced
- 1 cup Apple juice
- 2 Tbsp. Apple cider vinegar
- ¼ cup Brown sugar
- ¼ tsp. Kosher salt
- ½ ea. Lemon, zest and juice
- ½ tsp. Cinnamon, powder
- ½ cup Granulated sugar
- 2 Tbsp. Water
- ¼ cup Cream
- 1 cup Peanut butter, creamy, room temperature
- 1 tsp. Vanilla.
- In a heavy bottom sauce pot, place the apples, apple cider, apple cider vinegar, salt, and brown sugar. Cook on low heat for 30 minutes or until the apples are very soft.
- Strain out the apples, reserving the liquid in the pan, and purée in a blender or food mill.
- Return the apple purée to the pot with the liquid and continue to cook on low heat for 1 to 1 ½ hours or until thick, scraping the pan with a wooden spoon often to avoid burning.
- Add lemon juice, lemon zest, and cinnamon. Mix thoroughly and allow it to cool to room temperature.
- In a small sauce pan, heat the granulated sugar and water on medium flame until your achieve a caramel that is the color of a brown paper bag. Do not stir or sugar will crystallize.
- Add the cream and whisk thoroughly to combine to make a caramel sauce. Cool to room temperature.
- In the bowl of a food processor, add the cooked apple purée, caramel sauce, peanut butter, and vanilla and purée until very smooth. Add water to adjust consistency if needed.
© 2011 The Culinary Institute of America
Recipe developed by The Culinary Institute of America as an industry service to The Peanut Institute.