Apple butter was and still is a popular item at farm stands. It is smooth and spreads thick over toast. One bite will remind you of those crisp autumn mornings and changing fall leaves. Even when we are experiencing our high Arizona temperatures.
3 cups granulated sugar
3 Tbsp water
Water as needed and a pastry brush
Pinch of kosher salt
8 granny-smith apples, peeled and small diced
3/4 pound butter, unsalted, cubed
1 cup heavy cream, cold
1 vanilla bean, halved and seeded
1/4 cup Tuaca liqueur
1 In a medium-sized, high wall sauce pan add the sugar and turn to medium-high heat.
2 Add water to sugar and cook 15-20 minutes until sugar is deeply brown.
3 About every minute throughout cooking the sugar, brush the sides of the pan with a bit of water to prevent the sugars from crystallizing.
4 Once sugar is dark brown, add apples to sauce pot and cook an additional 15-20 minutes until apples start to turn to mush. Stir occasionally.
5 Carefully add butter and heavy cream to the pan (it will aggressively bubble) and stir constantly for 6 minutes until fully incorporated and homogeneous.
6 Turn off heat and add vanilla bean seeds and Tuaca to the pan, stir to incorporate.
7 It is critical that heat be completely off, otherwise the liqueur will catch fire.