Part two of this recipe and perhaps the most important part are the apple pecan filling and the brown butter glaze. This part of the recipe is very tempting to eat on its own so watch out.
Ingredients
Apple Pecan Filling:
- 1 Tbsp unsalted butter
- 2 large apples, tart variety, diced 1/4″ – 1/2″ pieces
- 1.5 oz sugar
- 1 Tbsp fresh lemon juice (about 1/2 a lemon)
- 2 tsp cinnamon
- 1/4 tsp ground ginger
- Pinch kosher salt
- 1 oz pecans, toasted, finely chopped
Instructions
- In a large sauté pan, over medium-high heat, melt the butter. Add in the apples, sugar, lemon juice, cinnamon, ginger, and salt. Cook apples, stirring occasionally, until soft and most of the liquid has evaporated from pan. Remove from heat and stir in toasted pecans. Transfer apple mixture to a clean baking pan, spread into a single layer, and rest on a cooling rack until completely cool.
Brown Butter Glaze:
- 9 oz powdered sugar, sifted
- Pinch kosher salt
- 1/2 tsp vanilla extract
- 3 Tbsp brown butter*
- 3 oz milk, warm
Instructions
- To make brown butter: In a small pot, over medium-high heat, melt 3 Tbsp of unsalted butter. Occasionally swirl the pan to distribute the browning butter. Cook until the bits at the bottom of the pan begin to turn deep golden brown and the aroma is slightly nutty. Immediately, remove from heat and pour into a clean bowl (keep the brown bits at the bottom- that’s all the flavor).
- In a medium-sized bowl, whisk together all the ingredients. Glaze should be slightly runny, but still thick enough to coat. Add more warm milk if it needs thinning.
Recipe source: Now-Forager
Photo source: Ezra Pound Cake
