In a bowl, combine the softened butter, maple syrup and cayenne pepper.
Fold the butter together with the other ingredients until well combined.
Refrigerate until use.
Place all ingredients for the sauce in a saucepan.
Bring the mixture to a boil, and then reduce to simmer. Stir to prevent the mixture from burning.
When the sauce has thickened enough to coat the back of a metal spoon, remove from heat and using a pastry brush, coat the cooked lamb pops.
Preheat the oven to 400F. Pat the lamb dry and season with salt and pepper.
In an oven safe pan, heat the oil. Don’t use too much, about a nickel is enough. Sear both sides of the lamb, 3-5 minutes per side.
Add the lamb to the oven and cook for 3-5 minutes, more depending on your doneness preference.
Remove lamb from oven and glaze with the chocolate balsamic sauce with a pastry brush.
In a large saucepan, combine first seven ingredients. Include both the vanilla bean seeds and the pod.
*Note: If no vanilla beans are available, substitute a ½ tsp of vanilla.
Bring the mixture to boil. Boil gently until sugar dissolves until the mixture thickens (approximately 5 minutes).
Add apples and bring to boil again then reduce to simmer, stirring occasionally.
Cook for approximately 20 minutes until apples are tender and the mixture has thickened.
Remove from heat. With a slotted spoon, remove the vanilla bean pod.
Cool before serving. Makes Approximately 16oz.
Combine all in large pot. Cook at low-medium heat and stir until apples are tender.
Allow to cool slightly.
Taste the mixture, add more cinnamon, salt or sugar if needed.
In a food processor, food mill or blender, add the mixture. Puree to your desired texture. We recommend pureeing until smooth.
Transfer to clean jars and store in the fridge, or can the apple sauce in mason jars and hold in
storage. Makes approximately 28oz.