Recipe information
Yield
Makes about 1 1/2 cups
Ingredients
2 tablespoons canola oil
1/2 small Spanish onion, finely chopped
1 clove garlic, finely chopped
2 large Granny Smith apples, peeled, cored, and chopped
3 tablespoons light brown sugar
1 teaspoon ground cinnamon
1/4 teaspoon kosher salt
1/2 pound (2 sticks) unsalted butter, softened
Preparation
Step 1
Heat the oil in a large sauté pan over medium heat. Add the onion and garlic and cook until soft, 3 to 4 minutes. Add the apples, brown sugar, and 1/4 cup water and cook until the apples are very soft, 10 minutes. Stir in the cinnamon and salt and cook for 1 minute. Remove the mixture from the heat and let cool.
Step 2
Transfer the mixture to a food processor along with the butter and process until slightly chunky. Scrape into a small bowl, cover, and refrigerate for at least 1 hour and up to 24 hours to allow the flavors to meld. Bring to room temperature before serving.
Reprinted with permission from Bobby Flay's Bar Americain Cookbook by Bobby Flay with Stephanie Banyas and Sally Jackson, (C) 2011 Clarkson Potter
BOBBY FLAY, a New York Times bestselling author, is the chef-owner of six fine dining restaurants, including Mesa Grill, Bar Americain, and Bobby Flay Steak, and an expanding roster of Bobby's Burger Palaces. He is the host of numerous popular cooking shows on Food Network, from the Emmy-winning Boy Meets Grill and Grill It! with Bobby Flay, to the Iron Chef America series, Throwdown! with Bobby Flay, and Food Network Star. Brunch @ Bobby's debuted on the Cooking Channel in fall 2010 and America's Next Great Restaurant debuted in March 2011 on NBC. This is his eleventh book. His website is BobbyFlay.com.
