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Peel, core, and spiral-slice apples in seconds — pie prep
Enameled cast iron saucier — risotto, polenta, cream sauces
Small enameled saucepan — warming sauces, melting butter, reheating
Professional copper saucepan — ultimate thermal control for sauces
Adjustable stand — hold cookbook or tablet at eye level while cooking
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Peel, core, and spiral-slice apples in seconds — pie prep
Enameled cast iron saucier — risotto, polenta, cream sauces
Small enameled saucepan — warming sauces, melting butter, reheating
Professional copper saucepan — ultimate thermal control for sauces
Adjustable stand — hold cookbook or tablet at eye level while cooking
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Place the apples in a 3- to 5-quart saucepan or Dutch oven. Add the lemon zest, lemon juice, allspice and sugar. Cover the saucepan and cook over moderately low heat, stirring and mashing the apples frequently until they're soft and cooked down, about 30 minutes. Spoon softened apples into a blender and puree until smooth. Spoon the puree into the saucepan and bring to a slow boil until the puree is quite thick, about 10 minutes. Stir in the vanilla, remove from stove and let stand a few minutes to cool. Pour in a large bowl and chill for at least 35 minutes.