Apple bars

For Nandini, another recipe from the amazing Dorie Greenspan.

For the bars:
1 1/4 cups flour
1 tsp baking powder
1/4 tsp baking soda
1 tsp cinnamon
1/4 tsp allspice
1 tsp salt
1 stick unsalted butter
1 cup light brown sugar
2 large eggs
1/2 cup unsweetened applesauce
1 tsp vanilla
1 tbsp dark rum, applejack, or brandy
1 baking apple, peeled, cored and chopped fine
1/2 cup plump, moist raisins (dark or golden)
1/2 cup pecans, chopped

For the glaze:
2 1/2 tbsp heavy cream
1/3 cup light brown sugar
2 1/2 tbsp unsalted butter
1 tsp light corn syrup
1/2 tsp vanilla

Preheat the oven to 350 F. Butter and line a 9x13 baking pan with parchment paper, butter the paper, and dust the inside of the pan with flour.

Make the bars:

Whisk together the flour, baking powder, baking soda, spices and salt.

In a medium heavy-bottomed saucepan, melt the butter over low heat. Add the brown sugar and stir with a whisk until it is melted and the mixture is smooth, about 1 minute. Remove the pan from the heat.

Still working in the saucepan, whisk in the eggs one at a time, mixing until well blended. Add the applesauce, vanilla, and the brandy, and whisk until incorporated and mixture is smooth. Stir in the dry ingredients, mixing only until they disappear, then mix in the apple, raisins, and nuts. Transfer to baking pan and smooth the top with a spatula.

Bake for 23-25 minutes, or until the bars just start to pull away from the sides of the pan [NB; this didn't happen when I made these] and a knife inserted into the center comes out clean. Transfer baking pan to a rack to cool while you make the glaze.

Make the glaze:

In a small saucepan, whisk together the cream, sugar, butter and corn syrup. Put the pan over medium heat and bring the mixture to a boil, whisking frequently. Adjust the heat so that the glaze simmers, and cook, whisking frequently, for 5 minutes. Remove the pan from the heat and stir in the vanilla.

Turn the bars out onto a rack, remove the paper, and invert onto another rack so they are right side up. Pour on the glaze and spread it evenly with an icing knife. Let the bars cool before cutting.