Perfect Applesauce

I was making applesauce to go with a roasted pork belly (you should try this recipe), as fate would have it, I almost burned the applesauce, but what I got was pure heaven. Lovely caramel notes, sweetness without added sugar. The red pepper flakes add an almost imperceptible heat to counteract the acidity of the apples.

Serves 4
4 Bramley Apples
4 Tbsp Water
1 Tbsp Butter
2 Tbsp Rum (I prefer Angostura 1919 - nice woody notes)
2 Tbsp White wine (Riesling is a good choice)
1 large pinch red pepper flakes

1) Peel, core, and quarter apples.
2) Put apples, water, and butter in small sauce pan (something you can use a potato masher in), turn to high heat.
3) When boiling, add rum and light on fire. (careful not to burn yourself) If you have a heavy hand with the rum, the flames can get big, just take off heat and don't panic: the flames will subside quickly.
4) Cover, and turn heat to medium and let cook until apples begin to break down. Use a potato masher and mash up the apples.
5) Ok, now is the tricky part. Your time will depend on the amount of liquid produced, the heat of your stove top, and the pan you are using. It will take at least 20 minutes for it to cook down and you will notice the bottom of the pan is a dark caramelized color. Remove from heat and use your masher to mash up the apples and "deglaze" the bottom of the pan adding that color and flavor to your applesauce.