This recipe is an accompaniment for Pear Clafoutis with Phyllo Crisps, Cider Sauce, and Quince Sorbet .

　　

Ingredients

Makes about 2 cups

　　1 vanilla bean, halved lengthwise

　　1 pound Gala or McIntosh apples

　　2 cups unfiltered apple cider

　　1 stick (1/2 cup) unsalted butter, cut into pieces

　　1 small (1 1/2- to 2-inch) dried chile (preferably Thai)

　　

Step 1

Scrape seeds from vanilla bean with a sharp knife into a 2- to 3-quart heavy saucepan. Quarter apples (do not peel or core) and add to vanilla seeds along with pod and remaining ingredients. Simmer, uncovered, 1 hour.

　　

Step 2

Pour sauce through a fine-mesh sieve into a blender (do not press on solids) and blend until emulsified (use caution when blending hot liquids). Serve immediately.

　　Cooks' note:

　　Sauce can be simmered and strained (but not blended) 1 day ahead and chilled, covered. Reheat and blend just before serving.