Rosemary-Scented Apple Puree

Preparation info

  • Difficulty


  • Makes

    2 cups

Appears in

The Bacon Bible

The Bacon Bible

By Peter Sherman and Stephanie Banyas

Published 2019

  • About

Pork and apples are a match made in culinary heaven. Using a combination of apples gives applesauce a complex flavor. I always use a tart apple such as Granny Smith and pair it with one that’s a bit sweeter, like Gala. I’ve served this apple puree with the Bacon Braised Pork Shanks and the tenderloin. It’s also great to eat with pork chops off the grill or even venison, to balance any gaminess.


  • 8 tablespoons (115 g) unsalted butter, cut into pieces
  • 4 sprigs fresh rosemary
  • 3 Granny Smith apples, peeled, cored, and chopped
  • 3 Gala apples, peeled, cored, and chopped
  • 2 tablespoons sugar
  • Cold water
  • 1 tablespoon fresh lemon juice
  • ¼ teaspoon kosher salt
  • teaspoon freshly ground black pepper


In a large sauté pan over medium heat, cook 6 tablespoons of the butter and the rosemary sprigs until the butter begins to turn a golden brown, about 6 minutes. Discard the rosemary and transfer the butter to a blender or food processor.

Add the remaining 2 tablespoons butter to the pan and cook until just melted. Add both types of apples, the sugar, a splash of cold water, the lemon juice, salt, and pepper and cook, stirring occasionally, over medium heat until the apples are soft and light golden brown, about 10 minutes.

Transfer the apple mixture to the blender with the butter and blend until smooth. Serve warm. The apple puree can be made up to 1 day in advance and stored tightly covered in the refrigerator. Reheat over low heat before serving.