A true taste of fall is sweet apple butter, made with slow-cooked apples, sugar and a dash of lemon juice and vinegar to add tartness. Narcoossee’s serves their version at Sunday brunch with the crispy chicken and waffles, but it’s a tasty condiment for almost any meal – and delicious all by itself on a slice of warm buttered toast.
Narcoossee’s leisurely brunch kicks off with a glass of Champagne, a mimosa or Bloody Mary each Sunday from 10 a.m. to 2 p.m. The menu includes everything from just-caught fish to brioche French toast and lobster eggs Benedict. And, of course, the stack of waffles and fried chicken with a dollop of apple butter. (For reservations, 407-WDW-DINE, or Disneyworld.com/dining.)
If you can’t join us for brunch, the chefs happily share their recipe for you to make at home.
Narcoossee’s Apple Butter
Makes 1 Pint
- 6 cups Fuji apples, peeled and cut into 1/2-inch cubes
- 1 cup apple juice
- 1/4 cup brown sugar
- 1/4 teaspoon salt
- 1/2 teaspoon lemon juice
- 1/2 teaspoon ice wine vinegar or balsamic vinegar
- 1/2 teaspoon ground cinnamon
- 1/4 teaspoon ground cloves
- 1/4 vanilla bean
- Place apples, juice, brown sugar and salt in a large saucepan. Bring to simmer over medium heat. Cover and reduce heat to low. Continue simmering for 20 minutes, or until apples are soft. Remove from heat.
- Stir in lemon juice, vinegar, cinnamon and cloves. Split vanilla bean in half, lengthwise and scrape out seeds with a knife. Add to pan and puree with an immersion blender until smooth.
- Return saucepan to stove and simmer over low heat, stirring every 5 minutes, for 30 minutes, until mixture is a deep amber color and apple butter reaches desired thickness.
- Strain through a fine mesh sieve to remove any excess liquid.
- Store in refrigerator for up to 7 days.
