Recipe: Charred Apple Butter

1. Preheat char-grill to high.

2. Slice the apples into ½” rounds. Brush both sides with the oil blend.

3. Char the apples until blackened on each side. Remove and reserve.

4. In a rondeau with a fitted lid, add the apple cider, brown sugar and 5 spice blend.

5. Add the charred apples and stir to incorporate. Cover with the lid.

6. Place in a 350°F oven for 10 minutes or until the apples have come together and the sauce has reduced.

7. Purée in a blender with the ponzu sauce until smooth. Add salt and pepper to taste.

8. Pass through a chinois and reserve in half-size sheet pan under refrigeration until cool.

9. Transfer to a covered storage container, label, date and refrigerate until needed.

Ponzu Sauce

• 8 oz.    Soy Sauce
• 3 ct.    Markon Lemons, juiced and zested
• 2 ct.    Markon Limes, juiced 
• 1 ct.    Markon Navel Oranges, juiced
• 2 oz.    Rice Cooking Wine
• ½ oz.    Bonito Flakes
• ½ oz.     Kombu Dashi

Preparation Instructions

1. Combine all ingredients in a nonreactive container and mix well. Steep in the refrigerator overnight or up to a week.

2. After steeping, drain over a sieve to get rid of the kombu. 

3. Transfer to a covered storage container, label, date and refrigerate until needed.