Cook The Book: Applesauce With Bourbon, Sour Cherries, And Hazelnuts

1. 1

   In a small bowl, cover the cherries with the bourbon and set aside to plump while you prepare the rest of the dish.

2. 2

   Place the diced apples and water in a medium saucepan over medium low heat. Cover and cook until the apples are tender enough to smash with the back of a spoon, 15 to 20 minutes.

3. 3

   Add the butter. Using a wooden spoon or heavy whisk, beat just enough to smash the apples into a thick, chunky sauce. Stir in the cherries and bourbon and continue cooking until the raw alcohol smell of the bourbon has burned off, about 5 minutes. Stir in the hazelnuts and serve.

* Per serving · 4 servings · Values may vary.

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