Ingredients
1 tablespoon plus 2 teaspoons butter, divided 1 large apple (Jonagold or Honeycrisp), peeled and chopped 1/4 cup apple brandy1 cup beef broth1/8 teaspoon salt1/4 teaspoon coarsely ground pepper, optional
Preparation
In a small saucepan, heat 1 tablespoon butter over medium heat. Add apple; saute until dark brown, adding 1 teaspoon butter to prevent scorching. Remove from heat; add brandy. Cook over medium-high heat, stirring to loosen browned bits from pan.
Add broth and salt. Reduce heat; simmer 15 minutes. Using a blender or an immersion blender, puree apple mixture. Return to saucepan; simmer until liquid is reduced to 1 cup. Remove from heat. Whisk in remaining butter. If desired, add pepper.
