Recipe courtesy Emeril Lagasse, 1999

2 tablespoons butter
1/2 cup brown sugar
1/4 cup Steen's 100 percent Pure Cane Syrup
1/2 teaspoon ground cinnamon
1/4 teaspoon ground cloves
2 1/2 pounds cooking apples, such as Granny Smith, cored, quartered and chopped
Pinch salt
2 tablespoons cornstarch
2 tablespoons water

In a large saucepan, over medium heat, melt the butter. Stir in the sugars, cane syrup and spices, stirring until the sugar dissolves. Add the apples and salt. Mix well. Cook for 20 minutes, stirring occasionally. Dissolve the cornstarch in the water. Stir the mixture into the apples and continue to cook for 10 minutes. Remove from the heat and cool completely. In a food processor or blender, puree the mixture until slightly smooth.

Yield: about 3 cups